Ingredients for Carrot and Parsnip Mash:
Method for Carrot and Parsnip Mash:
Cut the carrots and parsnips into fairly small pieces and either boil in a small amount of water or steam until soft. Drain off the water, add butter and seasoning then mash as for potatoes.
Although a very simple dish, the sweetness of carrots and parsnips make this appealing to children. A good way to get two of their ‘five a day’ vegetables into them. I prefer more pepper than children may like and find white pepper works best.
We make up a batch and freeze – a time saver and a way to use those damaged vegetables that will not store well. Keep seasoning to a minimum if freezing, the freezing process seems to strengthen the taste of salt and pepper.
When making a large batch, I like to use the pressure cooker as it saves both time and energy. Carrots and parsnips take an equal amount of time to cook so can be mixed in the pressure cooker.