Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mashed Carrots and Parsnips Recipe

Mashed Carrots and Parsnips Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 24 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Boiling + Mashing
  • Cuisine: American
  • Diet: Vegetarian

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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