Mashed Parsnips And Carrots Recipes

CARROT AND PARSNIP MASH

Carrot and Parsnip Mash image

Nutty carrots!

Provided by Ann

Yield 8

Number Of Ingredients 6

Ingredients

1 ½ pounds carrots, coarsely chopped
2 pounds parsnips, peeled and cut into 1 1/2 inch pieces
½ cup butter, diced
1 pinch ground nutmeg
salt to taste
ground black pepper to taste

Steps:

Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Warm over low heat, stirring often. Transfer to bowl. Serve.

Nutrition Facts : Calories 222.4 calories, Carbohydrate 28.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 8 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 151.8 mg, Sugar 9.5 g

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

Ingredients

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

Ingredients

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.

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

Ingredients

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

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