Rutabaga Carrot And Parsnip Mash Recipes

CARROT AND PARSNIP MASH

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.

TRIO OF MASHED ROOTS (PARSNIP, TURNIP AND CARROT)

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.

RUTABAGA, CARROT, AND PARSNIP MASH

Steps:

• (1) Cut Rutabaga into cubes
• (1a) Start boiling water, and add kosher salt
• (1b) Add rutabags cubes, and boil until tender
• (2) Cut carrots and parsnips into cubes
• (3) Once rutabaga cubes are tender, add the parsnips and carrots.
• (4) Once rutabaga, carrots, and parsnips are soft, drain
• (5) Mash or use mixer (whip setting) to whip the rutabaga, carrots, and parsnips
• (6) Once whipped to desire texture, add Greek yogurt, goat butter, and black pepper, and mix
• (7) serve and enjoy

IRISH CARROT & PARSNIP MASH

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.