Description
A comforting and healthy side dish featuring creamy mashed carrots and parsnips, seasoned with butter, cream, and a hint of nutmeg. Perfect for pairing with roasted meats or as part of a festive holiday spread.
Ingredients
Scale
Vegetables
- 1 pound carrots, peeled and chopped
- 1 pound parsnips, peeled and chopped
Dairy & Seasonings
- 3 tablespoons unsalted butter
- 1/4 cup heavy cream or milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
Garnish
- Chopped fresh parsley (optional)
Instructions
- Prepare the vegetables: Place the chopped carrots and parsnips in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over high heat.
- Cook until tender: Reduce the heat and let the vegetables simmer for 15–20 minutes until both carrots and parsnips are very tender and easily pierced with a fork.
- Drain and mash: Drain the vegetables thoroughly and return them to the pot. Add the butter, cream or milk, salt, pepper, and nutmeg if using.
- Mash to desired consistency: Mash the mixture using a potato masher until smooth but still a bit chunky, or use an immersion blender for a silkier texture.
- Adjust seasoning and serve: Taste and adjust the seasoning if necessary. Transfer the mash to a serving bowl, garnish with chopped fresh parsley if desired, and serve warm.
Notes
- To make this dish dairy-free, substitute the butter with olive oil or plant-based butter and use plant-based milk instead of cream.
- This mashed root vegetable side pairs beautifully with roasted meats, poultry, or as part of a holiday meal.
Nutrition
- Serving Size: 1/2 cup
- Calories: 140
- Sugar: 7g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 20mg