Irish Sidemashed carrot and parsnip

Mashed Carrot & Parsnip
(Serves 6)

These lowly root vegetables achieve new heights. Simple and delicious.

12 oz. carrots (peeled)
sugar (for water)
salt for (water)
1 lb parsnips (peeled)
2-3 T butter
salt & pepper to taste
chopped parsley

Chop carrots into chunks and cook until soft in salted water with a little sugar added. Cut parsnips into chunks and, in a separate pot, cook in salted water till soft.

Drain the vegetables, and mash them together, being careful not to make them too smooth. Season well with butter, salt & pepper. Garnish with chopped parsley before serving.

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Tips & Glossary

A special note about these recipes: they came from my friend Nan who lived in Ireland for several years. She married an Irishman, and the two returned to the US with their then-young family. These recipes are some of the family standbys. Nan is both a discerning reader and a wonderful cook.

Irish cooking is quite familiar to many Americans, and so you won't find surprises in the ingredient or spice lists. You probably have much of what's called for in your pantry—or else it's readily available in any grocery store.

Root vegetables are a staple of the Irish: potatoes, carrots, and parsnips are particular favorites. In Ireland, vegetables are served simply, but with lots of butter.

Meats are subjected to the slow-cook method. That's because, historically, the Irish used less-expensive, tougher cuts of meat. Our Irish Lamb Stew, for instance, actually calls for meat from the lamb's neck, not exactly the most tender cut of meat.


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