Description
Mashed Carrots and Parsnips is a healthful, paleo-friendly side dish that combines the sweetness of carrots with the earthy flavor of parsnips. This creamy, dairy-free recipe makes for a nutritious alternative to mashed potatoes, perfect for any meal.
Ingredients
- 4 large carrots, peeled and cut into 1-inch chunks (about 3 cups)
- 4 large parsnips, peeled and cut into 1-inch chunks (about 3 cups)
- 2 tablespoons extra-virgin olive oil
- 1½ teaspoons orange zest
- 1 tablespoon freshly squeezed orange juice
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper (or white pepper)
- Pinch of nutmeg
- Freshly chopped dill and carrot tops for garnish (optional)
Instructions
- Steam the Vegetables: Bring water to a boil in a large saucepan fitted with a steamer basket. Add carrots and parsnips to the basket, cover, and steam for 18 minutes, or until the vegetables are tender.
- Process the Vegetables: Transfer the steamed carrots and parsnips to a food processor.
- Add Seasonings: Add olive oil, orange zest, orange juice, salt, pepper, and nutmeg.
- Blend: Process until smooth and creamy, scraping the sides as needed.
- Serve: Transfer to a serving bowl, garnish with dill and carrot tops, and serve hot.
Notes
- You can substitute butter for olive oil if you prefer a richer flavor.
- For a creamier texture, add a splash of vegetable broth or non-dairy milk during blending.
- This dish can be made in advance and stored for up to two days in the fridge.
- Reheat on low heat in a saucepan or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Blended
- Cuisine: American
