Description
This Mashed Carrots and Parsnips recipe is a comforting and creamy vegetable side dish that combines the natural sweetness of carrots with the earthy flavor of parsnips. Perfectly boiled and mashed with butter and milk, it offers a smooth texture and rich taste, enhanced with a touch of salt, pepper, and optional fresh herbs for garnish. This dish is ideal for holiday meals or any occasion needing a wholesome, gluten-free, and vegetarian side.
Ingredients
Vegetables
- 1 pound carrots, peeled and chopped
- 1 pound parsnips, peeled and chopped
Other Ingredients
- 2 tablespoons unsalted butter
- 1/4 cup whole milk (or cream)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Optional fresh herbs like parsley or thyme for garnish
Instructions
- Boil the Vegetables: Bring a large pot of salted water to a boil. Add the chopped carrots and parsnips and cook for about 15 to 20 minutes, or until both vegetables are very tender.
- Drain and Return to Pot: Drain the cooked vegetables well and return them to the pot to prepare for mashing.
- Add Butter and Milk: Add the unsalted butter, whole milk, salt, and ground black pepper to the pot with the vegetables.
- Mash the Vegetables: Using a potato masher or hand mixer, mash all the ingredients together until the mixture is smooth and creamy.
- Adjust Seasoning and Serve: Taste the mashed vegetables and adjust seasoning as needed. Serve warm and garnish with fresh herbs if desired.
Notes
- For extra flavor, substitute half of the milk with cream or add a clove of garlic to the boiling water.
- You can use a food processor for an ultra-smooth texture.
