About this recipe:This carrot and parsnip mash makes a fantastically delicious side to a Sunday roast or Christmas dinner.
675g carrots, peeled and coarsely chopped
1kg parsnips, peeled and coarsely chopped
100g butter, diced
1 pinch ground nutmeg
salt and freshly ground black pepper to taste
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Method Prep:15min › Cook:20min › Ready in:35min
Bring a large pot of salted water to the boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt and pepper. Can be made 4 hours ahead. Warm over low heat, stirring often. Transfer to bowl. Serve.
My hubby grows carrots and parsnips 'til they're coming out of our ears. And I wanted something different from steamed, roasted and in a soup. This was smashing. Dead easy to do, though I did it with a potato masher rather than a food processor as I don't have one, and it was still great. I did do one little change I used sachets of 'Butter Buds' (butter with the fat taken out) instead of real butter. And honestly it was gorgeous. I'll be making this again as it's just so easy and so tasty. - 30 Mar 2010
Made it healthier.
Instead of butter I used two sachets of 'Butter Buds' which are only five calories each. I also used a good old fashioned masher instead of a food processor as I don't have one. - 30 Mar 2010