Go to the Recipe: Quick and Rustic Carrot-Parsnip Mash
This kinda reminds me of a recipe I posted a while back: https://www.chefsteps.com/activities/carrots-and-parsnips-in-cream
carrots and parsnips go together so well!
I'm at 5,000ft - thoughts on adjusting for using a pressure cooker? Maybe half the water, and 8-10 mins?
When my mother studied under Irma Rombauer (The Joy of Cooking) at Syracuse University in the early 1940s, Irma called this dish "Confetti."
I've discovered that, for small quantities (1 - 2 servings) of mashed potatoes, the best (and fastest) cooking method is the microwave. Could that technique work with carrots and parsnips? For potatoes, in a deep plate I cover it with 2 layers of 1cm slices of potato, add 1 tablespoon of water (or stock or olive oil...), cover with another deep plate and in around 5 minutes in the microwave is done. You can mash the potatoes with a fork or you can put them in a roasting pan, put over them a sousvided lamb shoulder and finish it in the oven in 15min
This seems like an awful lot of butter for this recipe. I used only 100 g of butter and it seemed plenty buttery, if not overly so. I may even cut it down to 75g and up the water a bit next time. The technique is definitely great though.
Definitely too much butter for me. 100 gm seems enough.
I apologize but I broke the rule about following a recipe precisely the first time and then adjusting to suit my taste. I added a finely grated clove of garlic. Soooooo worth it ! I'm sooo bad !!!........
Such a great side! Loved it and followed the recipe to a T. Maybe had one carrot more than called for.
