Carrot Parsnip Mash
Updated Mar 12, 2019
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I’m such a fan of carrot parsnip mash. I make this all the time as a side dish and it’s one of my favorite recipes to batch cook and freeze.
On the weekend I went to Costco and got a 10 pound bag of organic carrots. That’s a lot of carrots!
And you know what goes great with carrots? Parsnips.
I’ve loved parsnips for a while, so I find it surprising how many people have never eaten them. They’re such a yummy root vegetable and a good source of fiber.
Now, if you have a boat-load of them as I did, it also makes sense to do a big ‘ol batch of mashed carrots and parsnips.
Batch cooking is the best. Especially if you’re busy or always on the go. In under an hour I was able to peel, cook and mash 14 servings of this recipe (which was approximately 4 pounds of carrots plus 4 pounds of parsnips).
I immediately ate one serving and tossed the remainder into the freezer. Now, when I want a quick snack or a beta-carotene boost, all I have to do is reheat for one minute and I’m good to go.
This recipe is very flexible – you can keep the ratio one-to-one or go heavier on the carrots or parsnips…depending on your preference.
And if you’re looking for good, BPA-free storage containers, I highly recommend these.
Carrot Parsnip Mash
- 1 pound carrots
- 1 pound parsnips
- 2 tbsp 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.
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