Recipe- Favorite Side Dish Carrot Parsnip Mash

I’m such a fan of carrot parsnip mash. I make this all the time as a side dish and it’s one of my favorite recipes to batch cook and freeze. Batch cooking is the best. Especially if you’re busy or always on the go. In under an hour I was able to peel, cook and mash 14 servings of this recipe (which was approximately 4 pounds of carrots plus 4 pounds of parsnips). This recipe is very flexible – you can keep the ratio one-to-one or go heavier on the carrots or parsnips…depending on your preference.

Ingredients

1 pound carrots
1 pound parsnips
2 tbsp butter or ghee, melted
salt and pepper

Method

* Heat a large pot of water on high, until boiling.

* While waiting for the water to boil, peel the carrots and parsnips. Then slice into 1 inch-sized pieces.

* Once the water is boiling, add the sliced carrots and parsnips. Reduce heat to medium-low, cover, and simmer for 25-30 minutes or until tender.

* Strain the carrots and parsnips in a colander.

* Place into a food processor with the ghee, salt and pepper. Pulse a few times, until they are mashed to your preference. Alternatively, you can mash the ingredients together with a hand masher.