Carrot And Parsnip Mash Recipes

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TRIO OF MASHED ROOTS (PARSNIP, TURNIP AND CARROT)



Trio of Mashed Roots (Parsnip, Turnip and Carrot) image

This fall and winter farm recipe was passed down from my Irish-Canadian grandmother Agnes Walsh (Donahoe). It's a simple mash that I updated with a dash of nutmeg and cayenne. An exciting (and affordable) side dish for all holiday menus.

Provided by Wendy

Categories     Side Dish     Vegetables     Carrots

Time 40m

Yield 6

Number Of Ingredients 8

6 carrots, peeled and chopped
4 large parsnips, peeled and chopped
2 turnips, peeled and chopped
½ cup butter
½ cup heavy whipping cream
¼ teaspoon ground nutmeg
1 pinch cayenne pepper
salt and ground black pepper to taste

Steps:

  • Place carrots, parsnips, and turnips into a pot and cover with cold, lightly salted water. Bring to a boil and cook until a fork easily breaks apart the vegetables, about 25 minutes; drain. Return vegetables to the pot.
  • Mix butter, cream, nutmeg, cayenne pepper, salt, and black pepper into vegetables; roughly mash together with a potato masher until vegetables are broken down but individual colors are still visible.

Nutrition Facts : Calories 354.2 calories, Carbohydrate 36.2 g, Cholesterol 67.8 mg, Fat 23.4 g, Fiber 9.9 g, Protein 3.3 g, SaturatedFat 14.4 g, Sodium 200.9 mg, Sugar 11.7 g

PARSNIP AND CARROT PUREE



Parsnip and Carrot Puree image

Tender parsnips and carrots are pureed with butter and chives for a splendid accompaniment to roasted meats.

Provided by Always Cooking Up Something

Categories     Side Dish     Vegetables     Carrots

Time 35m

Yield 4

Number Of Ingredients 5

8 parsnips, peeled and cut into 2 inch pieces
2 carrots, peeled and cut into 2-inch pieces
¼ cup snipped chives
6 tablespoons butter, divided
sea salt and freshly ground black pepper to taste

Steps:

  • Place the parsnips and carrots into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain; return vegetables to pot. Turn heat to low, stir in the chives and 3 tablespoons of butter.
  • Begin to puree mixture using an immersion blender. Add 3 tablespoons of butter and continue to puree until mixture is smooth. Season with salt and pepper to taste.

Nutrition Facts : Calories 164.3 calories, Carbohydrate 2.7 g, Cholesterol 45.8 mg, Fat 17.4 g, Fiber 1 g, Protein 0.5 g, SaturatedFat 11 g, Sodium 220.5 mg, Sugar 1.1 g

IRISH CARROT & PARSNIP MASH



Irish Carrot & Parsnip Mash image

This dish is still widely made in Ireland - it is sometimes called "Green, white and Gold" or "Sunshine". Lovely flavor combination with the carrots and parsnips

Provided by Bergy

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

8 ounces carrots, peeled, cut into 1/4 slices
1 pinch sugar
12 ounces parsnips, peeled and cut into 1/4 slices
2 tablespoons butter or 2 tablespoons margarine
salt
pepper
4 tablespoons chopped fresh parsley or 1 tablespoon dried parsley

Steps:

  • Boil the carrots in a little lightly salted water with a pinch of sugar in it, until soft and drain.
  • Boil the parsnips separately in lightly salted water until soft and drain.
  • Marsh or puree them together.
  • Add the butter (less or more as you wish).
  • Season and sprinkle with the parsley. Serve.

Nutrition Facts : Calories 139.3, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 100.5, Carbohydrate 21, Fiber 5.9, Sugar 6.8, Protein 1.7

MASHED PARSNIPS AND CARROTS



Mashed Parsnips and Carrots image

This is such a simple recipe I am surprised that there isn't one posted - I couldn't find one. I love the flavor of the two veggies together with that touch of nutmeg - I hope you do too

Provided by Bergy

Categories     Vegetable

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 5

1 1/2 cups parsnips, peeled, cored and cut into 3/4-inch pieces
1 1/2 cups carrots, peeled (scraped)
1 tablespoon butter
1/4 teaspoon nutmeg
fresh ground pepper

Steps:

  • Cover the prepared vegetables with water, bring to a boil and simmer until soft, apprx 20 minutes, drain.
  • Coarse mash the vegetables, add the nutmeg, pepper & butter, mix well.
  • Serve.

Nutrition Facts : Calories 111.1, Fat 4.3, SaturatedFat 2.5, Cholesterol 10.2, Sodium 84.6, Carbohydrate 18.2, Fiber 5.1, Sugar 6.3, Protein 1.4

MASHED POTATOES WITH PARSNIPS AND CARROTS



Mashed Potatoes with Parsnips and Carrots image

Categories     Potato     Side     High Fiber     Parsnip     Fall     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 5

4 pounds russet potatoes, peeled, cut into 2-inch pieces
2 pounds parsnips, peeled, cut into 2-inch pieces
2 medium carrots, peeled, finely grated (about 1 cup)
1/4 cup (1/2 stick) butter, room temperature
3/4 cup whole milk

Steps:

  • Cook potatoes and parsnips in large pot of boiling salted water until very tender, about 30 minutes. Drain. Return potatoes and parsnips to pot. Mash until smooth. Mix in grated carrots. Stir in butter, then milk. Season to taste with salt and pepper. Transfer to bowl and serve.

JAZZED-UP PARSNIP MASH



Jazzed-up parsnip mash image

Sweet root vegetables given a spicy boost

Provided by Ruth Watson

Categories     Dinner, Side dish

Time 35m

Number Of Ingredients 7

1 ½kg medium-sized parsnips , peeled
85g butter
1 tsp ground cumin
¼ tsp hot chilli powder
a scraping of fresh nutmeg
150ml milk
2 tbsp hazelnut oil (or 1tbsp walnut oil)

Steps:

  • Cut the parsnips into large, fairly evensized chunks: the skinny end will make one chunk, then either halve or quarter the bulky part lengthways, remove the core, and cut into similar-sized pieces.
  • Bring a large saucepan of salted water to the boil, tip in the parsnips and cook briskly for 10-15 minutes, half-covered, until tender but not slushy. Drain well, then return parsnips to the saucepan.
  • Push the parsnips to one side and put the butter, spices and plenty of ground black pepper into the space. Return the saucepan to a very low heat and let the butter melt, the spices warm through and the parsnips continue to dry for a few minutes.
  • Now add the milk and oil and mash the parsnips vigorously, until smooth. (They won't look as smooth as potato mash but a quick taste will tell you if there are any lumps left.) Adjust the seasoning, if necessary, and serve immediately.

Nutrition Facts : Calories 269 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 24 grams carbohydrates, Fiber 8 grams fiber, Protein 4 grams protein, Sodium 0.35 milligram of sodium

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