Mashed Carrot and Parsnip Recipe

Rich, creamy and full of flavor, this mashed carrot and parsnip recipe is a simple to make seasonal side dish that's perfect for any occasion.

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Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Calories: 161kcal

Fill a large pot with water and add a few pinches of salt.
Trim and peel the parsnips and cut into chunks. Do the same with the carrots if using regular not baby.
Add the chopped carrots and parsnips to the pot and place on a high heat. Bring to a boil and cook until they are fork tender (15 to 20 minutes).
Once cooked, drain and set to one side.
In the pot that you cooked the veggies, add the butter, cream and thyme. Heat on a low heat til the butter has melted.
Add the cooked veggies back to the pot and mash everything together.

Salt the water that you cook the vegetables in to add flavor to them during cooking.
Start the vegetables in cold water and bring it up to a boil. If you add them to already boiling water, they won't cook through evenly.
The parsnips and carrots should be fork tender when you drain them so that they mash easily.
I found that I didn't need to add additional salt and pepper, but taste after mashing and season to taste if needed.
Nutritional values are based on one of six servings and are an estimate only.