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Nutrition Facts
Serving Size 1 (155g) Recipe makes 4 servings
Calories 140
Calories from Fat 55		(39%)
Amount Per Serving		%DV
	Total Fat 6.2g	9%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 92mg		3%
Potassium 532mg		15%
Total Carbohydrate 21.3g		7%
	Dietary Fiber 6.0g	23%
	Sugars 6.8g
Protein 1.8g		3%
detailed view... how is this calculated?

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Irish Carrot & Parsnip Mash

Recipe #20910 | 40 min | 15 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Bergy
Feb 28, 2002

This dish is still widely made in Ireland - it is sometimes called "Green, white and Gold" or "Sunshine". Lovely flavor combination with the carrots and parsnips

SERVES 4 -6 (change servings and units)

Ingredients

8 ounces carrots, peeled, cut into 1/4 slices
1 pinch sugar
12 ounces parsnips, peeled and cut into 1/4 slices
2 tablespoons butter or margarine
salt
pepper
4 tablespoons chopped fresh parsley or 1 tablespoon dried parsley

Directions

1
Boil the carrots in a little lightly salted water with a pinch of sugar in it, until soft and drain.
2
Boil the parsnips separately in lightly salted water until soft and drain.
3
Marsh or puree them together.
4
Add the butter (less or more as you wish).
5
Season and sprinkle with the parsley. Serve.

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Featured Reviews for This Recipe

From: kittykat #2

On Mar 23, 2009

The husband doesn't like cooked carrots or parsnips, but this was one of his favorite dishes in St. Paddy's day! Thanks for the great recipe!

1 person found this review helpful

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From: Tubbort Tons

On Jan 20, 2009

Tubbortons made this! A delicious puree. After the steam, a few pulses in the food processor made this the perfect consistancy. Then seasoned up it went! We loved the color, texture and flavor of the parsnips and carrots. Tubbortons!

1 person found this review helpful

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From: Susanjw

On Mar 11, 2004

I added half an onion, chopped, to each of the vegetables before boiling them. The result was just great!

6 people found this review helpful

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From: MarieAlice

On Nov 13, 2004

Made this last night for a special dinner and like all your recipes I have tried so far, was not dissappointed! I was making a typical down easterner's supper for some guests we were having over (Ham, beans, scalloped potatoes, brown bread etc.) and I wanted a nice vegetable dish to go along with it and chose this one. Excellent choice. I forgot to put the sugar in with the carrots, so I just added a pinch of brown sugar when I mashed them together with the butter. I also added a grating of nutmeg. Otherwise i did everything like the recipe stated. Thanks so much for a delicious recipe!

5 people found this review helpful

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