Mashed Carrots and Parsnips
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 15minutes
Cook Time
20 minutes
Servings Prep Time
8 15minutes
Cook Time
20 minutes
Ingredients

  • 1pound


    carrotspeeled

  • 1pound


    Parsnipspeeled

  • 3tablespoons


    butter



  • Salt and ground white pepper to taste

  • 1tablespoon


    Heavy Creamoptional
Instructions
  1. 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.
  2. 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.