Carrots and Parsnips in Cream Sauce

  • Active Time 15m
  • Total Time 25m
  • Rating ****

Serves 4 as an accompaniment

Sweet and nutty-flavoured parsnips look a little like white carrots. Choose parsnips that are firm, smooth-skinned, and free of cracks. Look for medium-sized parsnips to avoid the woody centres sometimes found in larger, more mature ones.


  • For Vegetables:
  • 6 ounces julienne-cut peeled parsnips (3 medium)
  • 6 ounces julienne-cut peeled carrots (3 medium)
  • For Sauce:
  • 2 1/2 ounces plain yogurt or sour cream
  • 3 ounces mayonnaise
  • 3 ounces milk
  • 1/2 teaspoon dried basil, crushed
  • 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


FOR VEGETABLES: Place the parsnips and carrots in a steamer basket over boiling water in a medium saucepan. Cover and steam for 7-10 minutes, or till vegetables are crisp-tender.

FOR SAUCE: Stir together the yogurt or sour cream, mayonnaise, milk, basil, thyme, salt and pepper.

Drain the vegetables and return to pan. Add the sauce and cook over low heat just till heated through (do not boil). Transfer to a serving bowl.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 463

nutrition information per serving

222 calories; 17g total fat; 15mg cholesterol; 306mg sodium; 15g carbohydrates; 4g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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