The sweetness of the carrots and parsnips make a wonderful combination when mashed together. Don’t worry about making a completely smooth, cohesive mash. Some texture is welcome! All they need is a little butter, salt and pepper to be a wonderful side to herb roasted chicken or turkey, a seasoned pork roast or roast beef.
| Servings | Prep Time |
| 8 | 15 minutes |
| Cook Time |
| 20 minutes |
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The sweetness of the carrots and parsnips make a wonderful combination when mashed together. Don’t worry about making a completely smooth, cohesive mash. Some texture is welcome! All they need is a little butter, salt and pepper to be a wonderful side to herb roasted chicken or turkey, a seasoned pork roast or roast beef.
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Ingredients
- 1 pound carrots peeled
- 1 pound Parsnips peeled
- 3 tablespoons butter
- Salt and ground white pepper to taste
- 1 tablespoon Heavy Cream optional
Servings:
Units:
Instructions
- Dice the peeled carrots and parsnips. Place in a large saucepan and cover with cold, salted water. Bring to the boil and simmer for 15 to 20 minutes. Test for doneness with a fork – if they pierce easily, they’re done. Drain well.
- Place carrots and parsnips in a large bowl with the butter and optional cream. Mash coarsely with a fork or potato masher. Season to taste with salt and white pepper.
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