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Carrot & Parsnip Mash

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!

Carrot & Parsnip Mash
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Makes 4 Cups

Preparation Time: 10 minutes

Cook Time: 20 minutes


*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


*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.


Recipe Creator - Alina Gersib


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