klionsolar.blogg.se - Carrots and parsnips

#Carrots and parsnips how to#
#Carrots and parsnips full#

The parsnips and carrots should be fork tender when you drain them so that they mash easily.If you add them to already boiling water, they won’t cook through evenly. Start the vegetables in cold water and bring it up to a boil.Salt the water that you cook the vegetables in to add flavor to them during cooking.This mashed carrot and parsnip recipe is quick and easy enough to serve up as part of a weeknight meal, but it’s also a great addition to your Thanksgiving or Christmas table. They should be fork tender so that they are easy to mash, but not falling apart and mushy. Overcooked vegetables tend to have a bland flavor as well as lees nutrients.

Over boiling the parsnips and carrots can result in a very soggy mash as they will absorb more water.

Make it healthier: To lower fat and calories, you can use the vegan substitutions above, or swap the cream for half and half or milk.

Make it sweeter: If you prefer more sweetness in your side dishes, try adding a pinch of nuteg or cinnamon in place of the savory herbs.

Different herbs: I love thyme in this recipe, but other earthy fresh herbs like sage or rosemary will work well.

Make it vegan and dairy-free: Swap the cream for a plant-based milk like almond or soy and swap the butter for a dairy-free alternative, or use some olive oil instead.

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).

#Carrots and parsnips 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. Cream: Cream adds a really rich and luxurious flavor.Butter: Use salted butter, or add in some extra salt if needed after the veggies are mashed.Parsnips: Trim the ends off of the parsnips, peel and cut into chunks.

Carrots: I used baby carrots in this recipe so that I could skip peeling and chopping them, but regular will obviously work well too.

#Carrots and parsnips 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! Get a some delicious veggies on your table with this tasty mashed carrot and parsnip recipe.