Mashed Parsnips & Carrots

For those that have never seen one, a Parsnip looks like a white carrot.  Parsnips are a good source of Potassium, and a very good source of Dietary Fiber, Vitamin C, Folate and Manganese.

In an effort to use some of the carrots from our garden and in anticipation of growing parsnips later this year, we tried this recipe found on the Miedema Produce website.  I modified it for my family size and taste preferences.  It is great as a side dish...I paired it with seasoned pork tenderloin and it was delicious.


Mashed Parsnips & Carrots (Serves 8)
3/4 lb carrots, chopped
1 lb parsnips, peeled and cut into 1/2 inch pieces
1/2 stick butter, diced and softened
salt & pepper to taste
(the original recipe included a pinch of ground nutmeg, but I omitted that)

Bring a large pot of salted water to a boil.  Add carrots, cover partially, and simmer 5 minutes.  Add parsnips, cover partially, and simmer about 15 minutes.  Drain well.

Return vegetables to pot and stir over medium heat until all excess moisture evaporates.  Transfer to a mixing bowl.  Add butter and use hand mixer to process until smooth.  Season with salt & pepper.