A traditional side dish throughout Ireland, a carrot and parsnip mash is a wonderful recipe to make during the winter when these beautiful vegetables are in season. Parsnips are a tasty root vegetable closely related to carrots and parsley. Tasting slightly less sweet than carrots they have more of an earthy tang to them. This side is delicious with a variety of different proteins from salmon to chicken. If desired, you can substitute the balsamic vinegar for anything else that will provide a pop of acid, some fresh squeezed orange juice juice, lemon juice, or even apple cider vinegar. Enjoy!
Makes 4 Cups
Preparation Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
*1 bunch of small carrots, (if organic leave peel on, if not, peel) then cut into 1 inch chunks
*2 large parsnips, peeled and cut into 1 inch chunks
*2 tablespoon of parsley, minced
*4 tablespoons of butter
*Pinch of salt and pepper
*Small splash of balsamic vinegar per serving
Preparation:
*Add the carrots and parsnips to a large pot and cover with water by a half inch.
*Bring to a boil for 20 seconds then reduce to a simmer and cook until the vegetables are tender, 15-20 minutes.
*Drain the carrots and parsnips then place them back into the pot.
*Add in the butter, parsley, and salt + pepper.
*Using a potato masher, immersion blender, or two forks, mash everything together. Check seasoning level and add more if desired.
*Place in serving container and add a splash of balsamic vinegar, I like about 1/2 teaspoon per serving but adjust as wanted.
*Enjoy!
Recipe Creator - Alina Gersib