Description
A comforting and creamy side dish combining mashed carrots and parsnips. This easy-to-make recipe features boiled root vegetables mashed with butter and cream, seasoned with nutmeg, salt, and pepper, and garnished with fresh herbs for a wholesome, flavorful accompaniment.
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 thoroughly, then return them to the pot. Add the butter and mash the vegetables until smooth and well combined.
- Add Cream and Seasoning: Stir in the heavy cream (or milk) and season with salt, pepper, and nutmeg if desired. Mix everything until the mash is creamy and evenly seasoned.
- Garnish and Serve: Transfer the mashed carrots and parsnips to a serving dish and garnish with freshly chopped parsley or chives for a burst of color and freshness.
Notes
- You can substitute heavy cream with milk for a lighter version.
- Adding nutmeg is optional but adds a warm, subtle flavor to the mash.
- For extra smoothness, use a hand mixer or food processor instead of mashing by hand.
- Adjust salt and pepper according to your taste preferences.
- This dish pairs well with roasted meats or as part of a vegetarian meal.
