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Easy Mashed Carrots and Parsnips Vegetable Recipes

Easy Mashed Carrots and Parsnips Vegetable Recipes

Warming, filling, and colorful, this is a sweet mash of root vegetables that many people are surprised to find that they like even when they don't like carrots and parsnips. Together, they have a rich, buttery flavor without any butter being added. The cooked carrots and parsnips won't mash together into a completely smooth, pale orange puree, but will retain their distinct orange and cream colors, making a beautiful plate when served with a bright green vegetable as well. The peeling is an extra step that can't be avoided, but then the vegetables cook unattended. Just mash with a fork or handheld potato masher right before serving.
 

Serves 4

 

INGREDIENT

  • 4 large carrots

  • 3 large parsnips

  • 1 teaspoon salt

  • Freshly ground black pepper

Method

  1. Peel the carrots and parsnips and chop them into large chunks. Place the pieces in a large saucepan and add 2 inches of cold water.
     

  2. Add salt and a few grindings of black pepper. Place over medium heat, cover, and leave to simmer for 15 minutes, or until vegetables are tender.

     

  3. Mash with a fork or hand-held potato masher until coarsely combined. Add more salt and pepper if needed and serve.

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