Parsnip and carrot mash
( SERVES 6 )
Photo by Annabel Langbein media
This is really good with any kind of slow-cook or braise. Take the idea and create your own mash combos with roots such as beetroot, carrots, parsnips, potato or kumara as well as pumpkin and roasted cauliflower. You want one starchy vege in the mix to give the mash a creamy smooth texture — cauliflower and potato are good, as are beet and parsnip.
|500 g||Baby carrots, or 5-6 large carrots, peeled and diced|
|4 medium||Parsnips, peeled and diced|
|2 tsp||Tarragon, or parsley, chopped|
- Boil the carrots and parsnips in lightly salted water until tender (25-30 minutes). Drain thoroughly and mash well by hand or whizz in a food processor.
- Add the butter and tarragon or parsley, season with salt and pepper and stir until smooth and well combined. Serve hot.
More of Annabel's winter vegetable recipes