MASHED PARSNIPS AND CARROTS
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
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
IRISH CARROT & PARSNIP MASH
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
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
CARROT AND PARSNIP MASH
Nutty carrots!
Provided by Ann
Categories Side Dish Vegetables Carrots
Yield 8
Number Of Ingredients 6
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 POTATOES
Provided by Tyler Florence
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.
ROASTED PARSNIPS AND CARROTS
Serve Ina Garten's Roasted Parsnips and Carrots recipe from Barefoot Contessa on Food Network as the perfect holiday or special occasion dinner side.
Provided by Ina Garten
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.
MASHED PARSNIPS
I was tricked into trying mashed parsnips (I was told they were mashed potatoes) and fell instantly in love. I haven't made mashed potatoes since. Mashed parsnips are full of much more flavor, slightly sweet, but the same great texture. And they are much healthier!
Provided by Amy Westerman
Categories Side Dish Vegetables
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Heat milk in a large pot over medium heat until warmed and just under a boil; add parsnips and 1 teaspoon salt, cover with a lid, and cook until parsnips are tender, 25 to 30 minutes. Drain parsnips, reserving the warm milk.
- Mash parsnips, 1 cup reserved warm milk, butter, thyme, and pepper together in the pot using a hand mixer or by blending in a blender. Add more milk, salt, or pepper as desired.
Nutrition Facts : Calories 143.2 calories, Carbohydrate 7.1 g, Cholesterol 30.5 mg, Fat 10.7 g, Fiber 0.1 g, Protein 5 g, SaturatedFat 6.5 g, Sodium 392.7 mg, Sugar 6.9 g
ROASTED PARSNIPS AND CARROTS
One of my favorite ways to eat parsnips!
Provided by joyfulg
Categories Side Dish Vegetables Carrots
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Cut carrots and parsnips into 2-inch matchsticks about 1/4-inch thick. Toss with olive oil. Season with salt and pepper and toss again. Spread carrots and parsnips in a 10x15-inch baking dish.
- Roast in the preheated oven, stirring every 15 minutes, until browned, 40 to 45 minutes.
- Combine butter, shallot, chives, rosemary, thyme, and garlic in a small bowl. Add to hot vegetables and toss to coat.
Nutrition Facts : Calories 330.3 calories, Carbohydrate 32.6 g, Cholesterol 30.5 mg, Fat 22.3 g, Fiber 8.9 g, Protein 2.8 g, SaturatedFat 8.8 g, Sodium 211 mg, Sugar 11 g
TRIO OF MASHED ROOTS (PARSNIP, TURNIP AND CARROT)
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
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
MASHED CARROTS AND TURNIPS
This recipe has been in my family for years. It's an inexpensive and easy dish to prepare.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place carrots and turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and mash. Add the butter, salt and pepper. Sprinkle with parsley if desired.
Nutrition Facts : Calories 157 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 250mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 4g fiber), Protein 2g protein.
MASHED PARSNIPS
Make and share this Mashed Parsnips recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the parsnips in a saucepan with water to cover. Add the bouillon and lemon juice.
- Simmer for 20 minutes or until very tender; drain.
- Mash, adding the butter and cream. Season with salt and pepper.
- Serve immediately, garnished with snipped chives.
MASHED POTATOES AND CARROTS
Although found as a holiday recipe, this dish can be enjoyed anytime of the year. It was found in The Thanksgiving Cookbook, 1991.
Provided by Sydney Mike
Categories Mashed Potatoes
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put potatoes & carrots in a large saucepan, then cover with about 2 inches of lightly salted cold water.
- Bring to a boil, then reduce heat, cover & boil slowly for about 20 minutes, or until both vegetables are very tender. Drain thoroughly & reserve 3/4 cup of the cooking liquid.
- Mash vegetables, then add the butter & the reserved hot cooking liquid, beating until the mixture is fairly smooth.
- Add the cream, salt & pepper & beat until nearly smooth ~ Small lumps of carrot are not a problem!
- Reward over low heat, beating constantly, then serve. DO NOT COVER AFTER THEY ARE MASHED, OR THE VEGETABLES WILL BECOME MUSHY.
Nutrition Facts : Calories 255.8, Fat 10.2, SaturatedFat 6.2, Cholesterol 31.8, Sodium 656.6, Carbohydrate 38.4, Fiber 6.2, Sugar 5.4, Protein 4.6
WHIPPED CARROTS AND PARSNIPS
Nutty carrots! Originally submitted to ThanksgivingRecipe.com.
Provided by Linda
Categories Side Dish Vegetables Carrots
Yield 8
Number Of Ingredients 6
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. Rewarm 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
PARSNIP CARROT BAKE
No one will suspect that this buttery recipe from our home economists is actually good for them. With a hint of dill, the carb-smart side is a colorful way to get your family to eat their veggies.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place the carrots and parsnips in a 1-qt. baking dish coated with cooking spray. Sprinkle with water, salt, dill seed and parsley. Dot with butter. Cover and bake at 375° for 30-35 minutes or until vegetables are tender.
Nutrition Facts : Calories 108 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 374mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges
MASHED POTATO 'N' PARSNIP
"This favorite root vegetables recipe originated with my mother, who loved parsnips," recalls Doreen Saunders of Kingston, Ontario. "I've continued the tradition of serving it for special occasions or Sunday dinners."
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place the potato, parsnip and carrot in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. In a small bowl, mash the vegetables with milk, butter, brown sugar and salt.
Nutrition Facts : Calories 292 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 391mg sodium, Carbohydrate 55g carbohydrate (12g sugars, Fiber 7g fiber), Protein 6g protein.
DUBLIN VEGETABLES (MASHED CARROT AND PARSNIP)
We first had this purée of carrots and parsnips in a hotel in Dublin when I was a child, and it has been called "Dublin vegetables" in our family ever since! If you prefer, you can mash the vegetables instead of blitzing them to a purée - it still tastes fabulous.
Provided by Syrinx
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Put the carrots and parsnips into a large saucepan, cover with water, put on the lid, bring to a boil, then simmer until all the vegetables are soft (20-30 minutes, depending on your vegetables and the size you have cut).
- Drain off all the water, and return the vegetables to the hot pan to evaporate off any excess moisture - you don't want the purée to be too wet.
- Add the butter, salt and pepper (to taste), then blitz with a hand blender until you have a purée (it's nice left lumpy, too).
- Serve hot, with extra butter, freshly ground black pepper and a little nutmeg (if liked) ground over the top.
Nutrition Facts : Calories 155.6, Fat 8.1, SaturatedFat 4.9, Cholesterol 20.3, Sodium 127.3, Carbohydrate 20.9, Fiber 5.8, Sugar 7.2, Protein 1.7
MASHED PARSNIPS
Provided by Robert Farrar Capon
Categories side dish
Time 10m
Yield 8 servings
Number Of Ingredients 2
Steps:
- Peel the parsnips but do not cut them up. Simmer them in water to cover until completely tender. Drain.
- Scrape the outer pulp of the parsnips into a bowl. Discard the tough cores.
- Mash the pulp, adding butter, plus salt and pepper to taste. Reheat before serving.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 1 gram, Carbohydrate 34 grams, Fat 3 grams, Fiber 9 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 9 grams, TransFat 0 grams
MASHED POTATOES WITH PARSNIPS AND CARROTS
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
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.
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CARROT AND PARSNIP MASH - IRISH AMERICAN MOM
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5/5 (1)Calories 139 per servingCategory Side Dish
- Place the carrots in a steamer, add water to the pan base. Bring to a boil, cover the pot, reduce the heat and simmer for 10 minutes.
- Add the parsnips to the carrots in the steamer. Simmer for a further 15 to 20 minutes until the vegetables are tender.
- Drain the vegetables. Return them to the pot. Add the butter and cream and mash the vegetables together. Season with salt and pepper to taste.
MASHED CARROTS AND PARSNIPS - HEALTHY SEASONAL RECIPES
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Reviews 22Calories 95 per servingCategory Side Dish
- Add carrots and parsnips to the steamer basket, cover and let steam until the vegetables are completely tender, about 18 minutes (test by pressing a fork into the parsnip and carrots- it should slide in and come out easily.)
- Remove the basket from the pan and slide the carrots and parsnips into a food processor fitted with the steel blade attachment. Add in oil, orange zest and juice, salt, pepper and nutmeg. Process, scraping sides as necessary until it reaches a creamy texture. Serve hot sprinkled with dill and carrot top.
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