Parsnips at this time of the year are beautiful, soft and tender (see the soup made yesterday). This is a great mash using both parsnips and carrots.
Parsnips cook quicker than the more dense carrots, so you can either add the parsnips a little time after the carrots, or, like me, love the texture of mashed parsnips with partly mashed carrots.
This is a great dish for Thanksgiving, if you celebrate that US festival. Other Thanksgiving recipes are here.
Are you looking for delightful Mashes? You might also want to try Garlicky Potato Mash, Broad Bean and Butter Bean Mash, and Pumpkin Cooked with Lashings of Butter. And try these Potato Mashes – English, French, and Indian.
Parsnip and Carrot Mash
It is so very easy. Take about 2 or 3 good sized carrots and the same number of good sized parsnips. If they are small, use more. Peel and slice them, and steam or boil them together until cooked. Mash them together with a large piece of butter, about 1 – 1.5 Tblspns. Add salt and pepper and serve. Delicious.