Mashed Carrots and Parsnips

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Preparation info

  • Difficulty

    Easy

  • Makes

    6

    serving

Appears in

Coarsely mashing boiled carrots and parsnips together with a little butter highlights the sweetness of both. The two vegetables will not fully incorporate completely into a pale orange mash, but instead the orange and white parts stay just separate enough to make a beautiful mosaic. Alongside a heap of dark-green spring cabbage, it’s an Irish flag on a plate.

Ingredients

  • 1 pound carrots (3 to 4 large)
  • 1 pound parsnips (about 4 to 6 medium)
  • Salt and pepper
  • 2 to 3 tablespoons butter

Method

  1. Peel and dice the carrots and parsnips. Put in a saucepan with cold, salted water just to cover. Bring to a boil, then reduce heat and simmer gently until the vegetables are completely tender, 15 to 20 minutes. (Test them once or twice with a fork.)
  2. Drain and add the butter to the pot. Mash with a potato masher to a coarse purèe, and season with plenty of salt and black pepper.

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