This is a simple, classic dish served in Ireland. Two of my favorite root vegetables, carrots and parsnips, come together in a sweet and savory combo that is makes a lovely side dish. The Irish call this dish ‘Sunshine’ as well as ‘green, white, and gold’. And it absolutely does taste like sunshine.
If you haven’t tried it before, I highly suggest giving it a go this St. Patrick’s Day(or any day of the year, for that matter). This mash should be served with the vegetables left a little bit chunky, not smoothly pureed. Make sure to drain the vegetables well so that excess water does not make the puree to runny. Also, I prefer to use white pepper because I’m not a big fan of black speckles in this bright, pretty dish.
- 12 oz. Carrots, peeled, cut into ½" slices
- 1 lb Parsnips, peeled, cut into ½" slices
- 3-4 T Butter
- Salt & Pepper to taste
- Parsley, chopped, to garnish
- Place the carrots and parsnips in a pot and cover with water. Bring to a boil. Reduce the heat to a simmer and cook until the vegetables are tender, about 15-20 minutes.
- Drain the vegetables and place them back in the pot.
- Add the butter(reserving a little for garnish, if desired) and the salt and pepper. Mash the vegetables together. Check seasonings.
- Place in a serving dish and garnish with a little butter and chopped parsley.