This mashed carrot and parsnip recipe is pretty delish as it is, but you can easily adapt it to suit your tastes. Heat the cream, butter and seasonings (photo 2).Cook the carrots and parsnips til tender (photo 1).
Parsnips and carrots full#
Thyme: The earthiness of fresh thyme works so well with the slightly sweet flavors of the carrots and parsnips.īe sure to scroll down for the full recipe!.
I used heavy cream (whipping cream) that is 35% fat.
Carrots: I used baby carrots in this recipe so that I could skip peeling and chopping them, but regular will obviously work well too.
Parsnips and carrots how to#
Read below to learn how to make this side vegan and dairy-free. and contains lots of vitamins and minerals. Dietary info: This carrot and parsnip mashed is gluten-free and vegetarian.Make a double batch to enjoy later in the week for part of an easy meal. Make ahead: This is a great option if you are making this for a larger feast as it’s easily reheated.Quick and easy: Just boil the veggies and then mash with the other ingredients for a tasty side.With natural sweetness from the carrots and parsnips, earthy fresh thyme and rich cream, this mashed carrot and parsnip recipe is a must make!īe sure to try my Leek Potato Mash and Carrot and Rutabaga Mash too! Why you will love this recipe! It’s a great option for Thanksgiving or Christmas as it can easily be doubled if you are serving a crowd. It comes together quickly and easily, and is a great side to accompany your favorite mains. Vegetable mash is one of my favorite veggie side dishes and when made with seasonal root vegetables and of course, butter and cream, it’s totally irresistible. Simple to make and seasoned with thyme, this creamy and rich root vegetable side dish is a true favorite! This herb butter is also delicious drizzled over any roasted or grilled vegetable, as well as grilled steak and shrimp.Get a some delicious veggies on your table with this tasty mashed carrot and parsnip recipe. Besides fresh vegetables, the "fall" herb butter is the key ingredient in this dish, and you can make it up to 3 days in advance and store in the refrigerator-bring to room temp before serving. Don't be afraid of the high temp and long cook time - you really want to cook the carrots and parsnips until they are browned, starting to dry out and getting crispy edges. It may look like a pretty holiday side dish, but these roasted carrots and parsnips are easy enough to be served with a weekday dinner. A hands-on time of just 15 minutes means you can get this dish in the oven and turn your attention to making a green salad, grilling some chicken, or putting the finishing touches on another recipe. This recipe is so user-friendly, you can even throw sweet potatoes and turnips in the mix, as well. For the most colorful presentation use rainbow carrots, but you can use regular orange ones, as well.
You won't have to coax your family to eat their vegetables when you serve these sweet roasted carrots and parsnips.
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