Parsnip Carrot Puff recipe

By  Brian Faulkner  On

Parsnip Carrot Puff

Light and fluffy, and perfect with roast beef or lamb.

Parsnip Carrot Puff
Serves 6
Light and fluffy, and perfect with roast beef or lamb.
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  1. 1 ½ cup carrots, peeled and diced
  2. 1 cup BCfresh parsnips, peeled and diced
  3. ½ cup BCfresh turnips, peeled and diced
  4. 1 tbsp + 1 tsp salt
  5. ½ cup sour cream
  6. ¼ cup milk
  7. 2 large eggs
  8. ½ tsp freshly ground pepper
  9. ½ cup grated medium cheddar cheese
  10. 1 tbsp butter
  11. ¼ cup breadcrumbs
  1. In a medium saucepan, cover carrots, parsnips, and turnips with cold water, add 1 tbsp salt, bring to boil and simmer for about 15 minutes, until tender. Drain and purée in food processor to a smooth paste. Add sour cream, milk, eggs, and remaining 1 tsp salt and pepper, and pulse. Consistency should be like a loose batter.
  2. Grease a baking dish with butter and line with breadcrumbs. Spoon in purée and bake at 375°F for 30 minutes until puffed and golden.
BCfresh Vegetables

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BCfresh and our grower partners can confirm that onions packaged as Bestfresh Chefs Reserve 10lb Onions are not included in the recall as they are NOT SOURCED from Thomson International (Bakersfield, California).

Our Bestfresh 10lb Onion packaging is a black mesh bag with gold label with UPC 7-75058-50108-2 – they are Washington onions sourced from completely different grower/packer and are safe to consume. 

If you have lingering concerns regarding the safety of Bestfresh Chef’s Reserve 10lb onions, we recommend you dispose of the product or return to Costco for a full refund.

For more information regarding the recall please visit CFIA at