I adore mashed carrots and parsnips. This is one of my go-to side dish recipes that I frequently prepare in bulk and freeze.
Parsnips are an under-appreciated root vegetable that have been a favorite of mine for quite some time. Their sweet, nutty flavor and crunchy texture make them a delicious addition to any meal. Despite my love for parsnips, I've found that many people have never even tried them, which is a shame. Recently, I found myself with an abundance of parsnips and decided to make a big batch of mashed carrots and parsnips.
Batch cooking is a lifesaver for busy people like myself, and with a little planning, I was able to prepare 14 servings of this recipe in under an hour. That's approximately 4 pounds of carrots and 4 pounds of parsnips! The great thing about this recipe is that it's incredibly flexible. You can keep the ratio of carrots to parsnips one-to-one, or you can adjust it based on your preference. I personally like to go a bit heavier on the parsnips but feel free to experiment and find what works best for you.
In addition to being delicious, this recipe is also a great source of fiber, which is essential for maintaining a healthy digestive system. So it's not only yummy and simple to make, but it's also healthy. I strongly advise giving parsnips a try if you have never done so. They could just become your new favorite vegetable because of their distinctive flavor and adaptability. And with this recipe, you can easily incorporate them into your diet in a delicious and nutritious way.
How to Refrigerate Carrot Parsnip Mash:
Let the carrot-parsnip mash too cool to room temperature before storing it in the fridge. After that, move it to a container that is airtight and keep it there for up to 4 days in the refrigerator. See the tips below for reheating.
How to Freeze Carrot Parsnip Mash:
Before putting the mashed carrots and parsnips in a freezer-safe container or resealable freezer bag to freeze, allow them to cool to room temperature. Don't forget to leave room for the mash to expand after it freezes. Freeze for up to three months. To thaw, place the container in the refrigerator for several hours or overnight. Use the guidelines listed below to reheat.
How to Reheat Carrot Parsnip Mash (If Required):
You may either reheat carrot-parsnip mash on the stovetop or in the microwave. When using the stovetop method, pour the mash into a skillet and warm it through while stirring continuously over medium heat. If the mash is too thick, you may soften it by adding a little milk or water. To use the microwave, transfer the mashed potatoes to a dish that is microwave-safe and cover the dish with plastic wrap or a microwave-safe lid.
Stirring once throughout the first minute of heating on high. Continue cooking the mash in 30-second intervals until it is cooked all the way through, if the middle is still chilly.
Making a large quantity of carrot-parsnip mash is a terrific method to streamline your cooking process. You may feel good about presenting this side dish to your family and friends because of its mouthwatering flavor and great nutritional content. This recipe is quite flexible and simple to adapt, whether you decide to retain the carrot to parsnip ratio at one to one or change it to your liking.
You may continue to eat this meal for days to come if you use the right storage and warming methods. So why not give it a shot and discover how this basic root vegetable mash can enhance any dish?
Can I add other vegetables to the carrot parsnip mash?
Yes, you can use various things in this recipe by adding other root vegetables like potatoes or sweet potatoes.
Is it okay to use frozen carrots and parsnips?
Yes, frozen carrots and parsnips can be used to make this mash.
Can I use a blender or food processor to mash the carrots and parsnips?
Yes, a blender or food processor can be used to mash the vegetables.
CARROT PARSNIP MASH
- 1 pound carrots
- 1 pound parsnips
- 2 tablespoon butter or ghee, melted
- salt and pepper
- Heat a large pot of water on high, until boiling.
- While waiting for the water to boil, peel the carrots and parsnips. Then slice into 1 inch-sized pieces.
- Once the water is boiling, add the sliced carrots and parsnips. Reduce heat to medium-low, cover, and simmer for 25-30 minutes or until tender.
- Strain the carrots and parsnips in a colander.
- Place into a food processor with the ghee, salt and pepper. Pulse a few times, until they are mashed to your preference. Alternatively, you can mash the ingredients together with a hand masher.