| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 293 | 16g | 10g | 36g |
| sugars | fibre | protein | salt |
| 9g | 9g | 2g | 1g |
Why I Love British Carrot and Parsnip Mash
The first time I made the Carrot and Parsnip Mash, I was instantly smitten. The simple elegance of this British dish, which pairs vibrant carrots with the rustic sweetness of parsnips, made it an instant staple in my kitchen. It reminded me a little of home, even though its origins are far from Southern shores. I think that’s what makes a recipe truly special – its ability to take you places, both familiar and new.
A Nod to Tradition
When I think of the food I grew up on, dishes replete with rich flavors and textures come to mind. Steeped deep in Southern tradition, my food philosophy mirrors that of the cuisine I adore – simplicity, seasoned with a dash of surprise. This ideology is also reflected in the Carrot and Parsnip Mash, which, while crossing the Atlantic in origin, ties in closely with my culinary heritage.
The dish reminds me of traditional sweet potato casseroles with its creamy texture and subtly sweet flavor profile, two factors that make it an excellent companion to savoury mains like roasted meats or seafood.
The Power of Root Vegetables
I have a particular soft spot for root veggies, their earthy charm making me fall in love with its humble origins. The beauty of this Carrot and Parsnip Mash lies in celebrating these subterranean jewels and their unique characteristics. And while we’re on the subject of culinary inspirations, hats off to Jamie Oliver, whose creative use of garden-fresh ingredients has always been a significant influence in my kitchen adventures.
Whether you’re looking for something quick and easy for a weeknight dinner or a wholesome and satisfying side for a special meal, this Carrot and Parsnip Mash is a delightful choice. And who knows, it might just inspire you to explore the amazing world of root vegetables too!
What You’ll Need
- 1.5 pounds of carrots, peeled and chopped
- 1.5 pounds of parsnips, peeled and chopped
- 1/2 stick of unsalted butter
- 1 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 1/2 teaspoon of ground nutmeg
- 2 tablespoons of fresh chives, chopped
- 1/2 cup of heavy cream
Method
Step One
Start by peeling and chopping 1.5 pounds of carrots and 1.5 pounds of parsnips. Make sure to discard any hard core from the parsnips.
Step Two
Put the chopped carrots and parsnips in a large pot, cover them with water and bring them to a boil. Let them simmer over medium heat until they are tender. This should take approximately 20 to 25 minutes.
Step Three
While the vegetables are simmering, melt 1/2 stick of unsalted butter in a small saucepan over low heat. Then, add 1 teaspoon of salt, 1/2 teaspoon of ground black pepper, and 1/2 teaspoon of ground nutmeg. Stir until well combined.
Step Four
After the vegetables have become tender, drain the water from the pot. Add the melted butter mixture and 1/2 cup of heavy cream to the pot of vegetables and mash them until they are smooth and creamy. This can be done with a potato masher or an immersion blender. Adjust the seasoning if necessary.
Step Five
Transfer the mash to a serving bowl, sprinkle 2 tablespoons of fresh chives on top for garnish, then serve. Enjoy your Carrot and Parsnip Mash!
