Why You’ll Love This Recipe
Carrots and parsnips bring their natural sweetness to this mash, while the butter and milk add creaminess and richness. It’s an easy, yet impressive side dish that’s not only delicious but also packed with nutrients. The addition of fresh chives adds a touch of color and a burst of fresh flavor, making this mash both beautiful and mouthwatering.
Ingredients
- 4 large carrots, peeled and chopped
- 3 medium parsnips, peeled and chopped
- 3 tablespoons butter or olive oil
- ½ cup milk (or plant-based substitute)
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon garlic powder (optional)
- 1 tablespoon fresh chives, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Instructions
Step 1: Prepare Ingredients
Peel and chop the carrots and parsnips into even-sized pieces to ensure uniform cooking.
Step 2: Boil Water
In a large pot, bring water to a boil and add a pinch of salt.
Step 3: Cook Vegetables
Add the chopped carrots and parsnips to the boiling water. Cook for about 15–20 minutes or until fork-tender.
Step 4: Drain
Once cooked, drain the vegetables in a colander and return them to the pot.
Step 5: Mash Together
Use a potato masher or fork to mash the carrots and parsnips until smooth and creamy.
Step 6: Add Butter and Milk
Stir in the butter (or olive oil) and milk, mixing until well combined and reaching your desired consistency.
Step 7: Season
Add salt and black pepper to taste. Optionally, mix in the garlic powder for an extra layer of flavor.
Step 8: Serve
Transfer the mash to a serving bowl and sprinkle with chopped chives for garnish.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Variations
- Add cheese: Stir in some grated Parmesan or cheddar cheese for extra flavor.
- Add herbs: For a more aromatic twist, try mixing in thyme, rosemary, or sage.
- Spicy option: Add a pinch of cayenne pepper or chili flakes for a little heat.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the mash on the stove over low heat with a splash of milk to loosen it up.
FAQs
Can I make this recipe ahead of time?
Yes, you can make the mash ahead of time. Prepare it fully, then store it in the fridge for up to 3 days. Reheat with a splash of milk when ready to serve.
Can I use other vegetables in this mash?
Yes! You can substitute parsnips with sweet potatoes, turnips, or butternut squash for different flavors and textures.
Can I make this recipe vegan?
Yes, simply swap the butter for olive oil or plant-based butter, and use a dairy-free milk like almond or oat milk.
Can I freeze the mash?
Yes, you can freeze the mash for up to 3 months. Let it cool completely before transferring to a freezer-safe container. To reheat, defrost in the fridge overnight and warm on the stove with a bit of extra milk.
How do I make this mash extra creamy?
To make the mash extra creamy, you can add a little more butter or a splash of cream in place of milk.
Conclusion
This Carrot and Parsnip Mash is a simple yet flavorful side dish that is sure to wow your guests and add a comforting touch to your meals. With its smooth texture and balanced sweetness from the carrots and parsnips, it’s a dish that pairs well with roasted meats, stews, or any hearty meal. Easy to make and full of flavor, it’s the perfect addition to your recipe collection!
Carrot and Parsnip Mash: An Incredible Ultimate Recipe That Will Wow You
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Side Dish
- Method: Boiling, Mashing
- Cuisine: Comfort Food
- Diet: Vegetarian
Description
This Carrot and Parsnip Mash combines sweet and earthy flavors with a creamy texture, making it a perfect side dish for any meal. Simple to make and packed with nutrients, it’s a crowd-pleasing favorite.
Ingredients
4 large carrots, peeled and chopped
3 medium parsnips, peeled and chopped
3 tablespoons butter or olive oil
½ cup milk (or plant-based substitute)
Salt, to taste
Black pepper, to taste
1 teaspoon garlic powder (optional)
1 tablespoon fresh chives, chopped (for garnish)
Instructions
- Peel and chop the carrots and parsnips into even-sized pieces.
- In a large pot, bring water to a boil and add a pinch of salt.
- Add the chopped carrots and parsnips to the boiling water. Cook for 15–20 minutes until fork-tender.
- Drain the vegetables and return them to the pot.
- Use a potato masher or fork to mash the vegetables until smooth and creamy.
- Stir in the butter (or olive oil) and milk until well combined and creamy.
- Season with salt, pepper, and garlic powder (optional).
- Transfer to a serving bowl and garnish with chopped chives.
Notes
For extra flavor, stir in grated Parmesan or cheddar cheese.
Try adding thyme, rosemary, or sage for an aromatic twist.
For some heat, add cayenne pepper or chili flakes.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg
