Description
Creamy and flavorful, this Mashed Carrots and Parsnips recipe is a delightful twist on traditional mashed potatoes. With a hint of sweetness from the carrots and earthy notes from the parsnips, this side dish is perfect for any meal.
Ingredients
Scale
Ingredients for Mashed Carrots and Parsnips:
- 1 pound carrots, peeled and chopped
- 1 pound parsnips, peeled and chopped
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream (or milk for a lighter version)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: pinch of nutmeg or chopped fresh herbs (like parsley or thyme) for garnish
Instructions
- Cook the Carrots and Parsnips: Place the chopped carrots and parsnips in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until both vegetables are tender, about 15–20 minutes.
- Drain and Mash: Drain well and return the cooked vegetables to the pot. Add the butter, cream, salt, and pepper. Mash using a potato masher or hand mixer until smooth and creamy.
- Season and Serve: Taste and adjust seasoning as needed. Serve warm, garnished with fresh herbs or a pinch of nutmeg if desired.
Notes
- You can substitute olive oil for butter and non-dairy milk for a vegan version.
- For extra flavor, roast the carrots and parsnips before mashing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 130
- Sugar: 7g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 15mg
