Go to the Recipe: Quick and Rustic Carrot-Parsnip Mash
Such a great side! Loved it and followed the recipe to a T. Maybe had one carrot more than called for.
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 !!!........
Definitely too much butter for me. 100 gm seems enough.
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.
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
When my mother studied under Irma Rombauer (The Joy of Cooking) at Syracuse University in the early 1940s, Irma called this dish "Confetti."
I'm at 5,000ft - thoughts on adjusting for using a pressure cooker? Maybe half the water, and 8-10 mins?
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!
