This is a great side dish that I grew up eating all the time. I love it. My mother used to add lots of butter to get the smooth consistency but as you’ll see, I prefer to use olive oil and broth.
RECIPE:
Serves 4
3 parsnips – peeled & chopped
3 carrots – peeled & chopped
3 tbsp. broth
1 tbsp. olive oil
S&P to taste
DIRECTIONS:
This couldn’t be easier. Boil the parsnips & carrots together and when cooked, mash. Add in your broth & olive oil to smooth. Taste & season. I like to keep it a little chunky but if you prefer a smoother consistency you can puree it.
Welcome to Sunday lunch.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.
Related posts:
