Description
This comforting mashed carrots and parsnips recipe combines sweet root vegetables with creamy butter and cream for a smooth, flavorful side dish. Perfect for family dinners, this dish is easy to prepare and can be customized with fresh herbs for garnish.
Ingredients
Scale
Vegetables
- 4 large carrots, peeled and chopped
- 4 large parsnips, peeled and chopped
Other Ingredients
- 2 tablespoons butter
- 1/4 cup heavy cream (or milk for a lighter option)
- 1/4 teaspoon ground nutmeg (optional)
- Salt and pepper, to taste
- Fresh parsley or chives, chopped (for garnish)
Instructions
- Boil the vegetables: In a large pot, bring salted water to a boil. Add the chopped carrots and parsnips and cook for 15-20 minutes, or until fork-tender.
- Drain and mash: Drain the carrots and parsnips, then return them to the pot. Add the butter and mash until smooth.
- Add cream and season: Stir in the heavy cream (or milk), and season with salt, pepper, and nutmeg (if using). Mix until creamy.
- Garnish and serve: Transfer the mashed mixture to a serving dish and garnish with fresh parsley or chives before serving.
Notes
- For a lighter version, substitute heavy cream with milk or a plant-based milk alternative.
- Use a potato masher or hand mixer based on your preferred mash texture.
- Fresh herbs like parsley or chives add both color and flavor; feel free to add more or substitute with thyme or dill.
- Adjust seasoning with salt and pepper according to taste.
- This dish pairs well with roasted meats or roasted vegetables for a hearty meal.
