Carrot Parsnip Mash

On October 22, 2013

I love a good root mash.  It’s a simple way of highlighting the natural flavor of whatever veggie you’re highlighting and is such a healthy upgrade to mashed pa’taters.

The recipe is sort of similar to this one — it can be done with sweet potatoes, squash, or any root, really.

I like to plate it in a fancy-pants way by putting the mash on your plate and piling a protein on top.  You could do a beautiful piece of fish or an awesome bean dish.  I adore this guy with sprouted lentils (they only take 10 minutes to cook) and I add in some truffles which are always good for a mouthgasm.

Seriously though, this is one of my favorite go-to cold weather foods.

Root veggies are super grounding, the texture is really comforting and the recipe, check it– this thing couldn’t be simpler!

carrot parsnip mash_featured

Carrot Parsnip Mash

Servings: 4
Time: 20 minutes
What you need: a steamer, a food processor (or if you’re down for a rustic mash, a potato masher)

  • 1 lb carrots, sliced
  • 1/2 lb parsnips, sliced
  • 1-2 tablespoons butter
  • Sea salt and pepper to taste
  • A drizzle of honey, optional


Add about 1 inch of water to your pot and put in your steamer basket.  All the water to come to a rolling boil then add in your carrots and parsnips.  If they don’t all fit you might need to do a couple batches.

Depending on how small you sliced your veggies it might take a different amount of time to cook but should generally be between 5-10 minutes.  Check periodically to see if they are fork tender.  Meaning, the veggies are so soft that the fork glides in very easily.

Once everything is steamed put it in your food processor with butter, sea salt and pepper.  Pulse it until everything is thoroughly combined.  I like to leave mine a little bit chunky, but you can blend it until smooth, if you like.

If your carrots and parsnips lack flavor, add in a little drizzle of honey to bring out their natural sweetness and pulse again to combine.

parsnip and carrot mash 1

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