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Parsnip & Carrot Mash

Yield 4 -6 Servings


  • 2 1/2 cups parsnips, peeled & diced (about 8-10 parsnips)
  • 1 1/4 cup carrots, peeled & diced (about 3-4 carrots)
  • 4 Tbsp butter
  • 2 to 4 Tbsp milk
  • 1 tsp salt
  • 1/4 tsp ground pepper


  1. Peel & dice parsnips & carrots. Place into a large saucepan. Cover with water. Bring water to a boil & cook for 20-25 minutes or until fork tender.
  2. Drain water. With a potato masher, mash mixture with butter, milk, salt & pepper. Adjust seasonings as needed. You may also add more butter or milk to desired consistency. The parsnips mash better than the carrots. If a smooth consistency is desired, place mixture into a food processor & blend until smooth.

Recipe Notes

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