Here’s a fun alternative to mashed potatoes – bright orange carrot and parsnip purée! We made this to spread over shepherd’s pie, but it also makes a great side to roasted chicken, beef stew, or any vegetarian meal. Parsnips and carrots are boiled together, then mashed with butter and milk. Season generously with salt and pepper to serve. Feel free to add fresh herbs if you like.
This recipe will make four modest servings, so double or triple for a crowd. Cut the parsnips and carrots into uniform chunks, if you’re short on time cut smaller pieces they’ll boil quicker.
Purée the cooked root vegetables with an immersion blender or food processor. If you want a very smooth texture go with the food processor. I used an immersion blender for a chunkier texture.
Carrot & Parsnip Pureée
2 cups roughly chopped and peeled carrots
3 cups roughly chopped and peeled parsnips
4 tablespoons butter (divided)
1/2 cup whole milk or heavy cream
1/2 teaspoon salt
Place the carrots and parsnips in a pot and cover with water. Add a pinch of salt and bring to a rolling boil. Reduce heat to a simmer. Cook for 30 -40 minutes until very soft. While the roots are simmering melt the 3 tablespoons of the butter and milk together. Purée the cooked roots and melted butter/milk mixture together in a food processor or with an immersion blender. Add 1/2 teaspoon salt and as much black pepper as you’d like. Taste and adjust seasoning if necessary.
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