Carrot and Parsnip Butter Mash

This is a modified version of a recipe in Easy Vegetarian, edited by Sharon Ashman, which Kª gave me for my birthday.  It’s total comfort food.  The original recipe calls for mixing spinach with the carrots, a surprising and tasty innovation, but as Kª was bringing a spinach salad on this occasion I replaced the spinach with parsnips.

Making this recipe is super easy but it goes against my principles of vegetable nutrition.  I have always been taught that you gently steam vegetables and you leave their skins on if possible, and that way you get all the good stuff the veggies have to offer.

Boiling the crap out of your vegetables, especially once peeled, means all the goodness goes down the drain when you pour out the water.

In this particular case, however, we will forgo the goodness for the tasty buttery-ness.

Peel up some carrots and some  parsnips, probably on a ratio of 3:1, as parsnips have a stronger flavour and you don’t need as many.  Slice ’em up into little discs and put them in a pot with enough water to cover them.  Boil the crap out of them FOR EVER, or at least until you can mash the carrots against the side of the pot with the back of a spoon (the parsnips will be super soggy by this point already).

Drain all the water out and, with a potato masher, mash up what you’ve got.  Add generous amounts of butter and some salt and pepper to taste.  Serve hot, obviously.  I used 7 carrots and 3 parsnips and it served about 8 or 9 people.

Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

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