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Side Dishes

Carrot and Parsnip Mash

The most widely used and versatile of root vegetables, carrots blend beautifully with all the others. In this easy-to-make recipe they are mashed together with tasty parsnips, creating a smooth and flavourful combination.

Serves 8

Difficulty
Easy
Preparation Time
Less than 10 minutes
Cooking Time
Less than 30 minutes
Bob's  Kitchen Recipe Card

Ingredients for  8  Servings

  • 350g
    Carrots
  • 450g
    Parsnips
  • Pinch
    Nutmeg, grated
  • 15g
    Butter
  • -
    Salt and freshly ground black pepper

  • Optional

  • 15ml
    Single cream
  • -
    Parsley, chopped

Approximate Times

  • Preparation :
    Less than 10 minutes
  • Cooking :
    Less than 30 minutes

Method

  1. Peel the carrots and slice fairly thinly. Peel the parsnips and cut into bitesize chunks (they are softer and will cook more quickly than the carrots). Boil the two vegetables, separately, in salted water, until tender.
  2. Drain them well and put through a food mill (or just hand mash) with the grated nutmeg, butter and a good seasoning with salt and freshly ground black pepper.
  3. If you like, blend in some cream to taste. Add some chopped parsley for extra flavour.
  4. Transfer to a warmed serving bowl, sprinkle with chopped parsley to garnish and serve hot.

Notes

Celeriac, swede or sweet potatoes all purée well too.

Any leftover can be thinned to taste with chicken or vegetable stock and heated to make a quick home-made soup.