Mashed Carrots and Parsnips
I had no idea that Carrot and Parsnip Mash was a popular Irish side dish until recently. Since discovering it, we have been loving the sweet and creamy mashed veggies as a paleo alternative to potatoes and I am so excited for you to try it too.
I actually stumbled upon the combination while trying to come up with a paleo-friendly side dish recipe. I wanted an alternative to Mashed Potatoes and I happened to have a bunch of parsnips and carrots on hand, and decided to mash them together. I loved the way it came out so I looked it up to see if anyone else had caught onto my brilliant idea. And silly me, it’s already a big deal in Ireland. According to some websites, it is known as Sunshine or Green White and Gold.
When I made it the first time I used olive oil (instead of butter) and we liked it a lot. But then I had the idea of adding some orange to it. So I added in a zested and juiced orange, and OMG, I know it’s probably not authentic or anything like that, but WOW the flavor is so good. It is delicious with chicken and pork. And also delicious straight out of the food processor on a spoon!
How to Make Carrot and Parsnip Mash
Steam the Carrots and Parsnips. I prefer to steam veggies over boiling them. This preserves more of the vitamins. And for mashed root vegetables, it helps to control the amount of liquid in the final mash.
Check For Doneness: The parsnips will get soft shortly before the carrots, but don’t worry, since they’re going to be mashed anyway, it doesn’t matter! To test if they’re tender, just use a fork to press into the carrots and parsnips. Some of my parsnip coins actually started to split a bit before the carrots were fully tender.
Transfer to The Food Processor: If you’re looking for a silky smooth mash, then you’ll want to opt for the food processor. So carefully transfer the cooked carrots and parsnips. If you plan to hand-mash. Empty the water out of your saucepan and then slide the cooked veggies into the pot.
Add the Seasoning: Add in olive oil, salt and pepper. If you have it, white pepper is nice in this combo. I love the way it tastes with parsnip. At this point add in the orange zest, orange juice and a pinch of nutmeg too. The traditional version of this dish would have butter and even a bit of cream instead of olive oil, but I wanted this to be dairy-free, so I didn’t do that.
Mash by hand or with a Food Processor: I prefered the texture when the carrots and parsnips were pureed in the food processor. They became silky smooth, and the two veggies blended very nicely. Mashing the carrots and parsnips by hand is the traditional way to enjoy the combination. Note that it is difficult to make the parsnips and carrots break down as a potato would. That is because they’re more fibrous. If you do mash by hand, and don’t love the texture, you can always pop it into the food processor and give it a whirl!
More Vegetable Side Dishes You’ll Love
- If you are new to parsnips, try this recipe for Simple Roasted Parsnips and then also this Instant Pot Cream of Cauliflower Soup made with parsnips in it.
- Another root veggie I like to make during the winter is turnips. Try Simple Roasted Turnips or Turnip Casserole.
- For carrot lovers try these Hot Moroccan Carrots or my Carrot and Radish Salad and this Maple Glazed Carrot Recipe.
- If you love this recipe, you’ll want to check out my Mashed Root Vegetable and Buttermilk Mashed Potatoes recipe too.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
PrintMashed Carrots and Parsnips
- Total Time: 30 minutes
- Yield: 3 cups 1x
Description
Mashed Carrots and Parsnips, a healthy paleo version of a traditional Irish side dish. This version is dairy-free and also has the addition of orange in it!
Ingredients
4 large carrots, peeled and cut into 1-inch long chunks (about 3 cups)
4 large parsnips, peeled and cut into 1-inch chunks (about 3 cups)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons orange zest and 1 tablespoon freshly squeezed orange juice
1/2 teaspoon salt
1/4 teaspoon pepper or white pepper
Pinch nutmeg
Freshly chopped dill and carrot tops for garnish, optional
Instructions
- Bring water to a boil in a large saucepan fitted with a steamer basket.
- Add carrots and parsnips to the steamer basket, cover and let steam until the vegetables are completely tender, about 18 minutes (test by pressing a fork into the parsnip and carrots- it should slide in and come out easily.)
- Remove the basket from the pan and slide the carrots and parsnips into a food processor fitted with the steel blade attachment. Add in oil, orange zest and juice, salt, pepper and nutmeg. Process, scraping sides as necessary until it reaches a creamy texture. Serve hot sprinkled with dill and carrot top.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Method: Stove-top
- Cuisine: Irish
Nutrition
- Serving Size: 1/2 cup
- Calories: 95
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 13
- Fiber: 4
- Protein: 1
This sounds like a great idea. I never like parsnips by themselves but I like them with other sweet root vegetables so I bet this is perfect!
This just may be the recipe to change your mind about them then!
Mashed root veggies are seriously one of my favorite things and this combo is fantastic!
oh wow, this looks so velvety soft and comforting! I especially love the hint of orange in the flavor.
Great idea to switch things up with sides! Saving this and adding it to our Easter dinner menu!
So beautiful, and the orange really made it sing!! Yum!
Love this combination of vegetables. I’d love to swirl some chicken through it.
Lovely photos! I’m in. This side dish looks beautiful and delicious.
I had no idea this combination was a thing either but it looks so good, and I love the touch of orange in there too!
Delicious and so easy! Carrots and parsnips are so good together!
Hi Joni, So glad you like this combination too! Have a great rest of your week!
This is very popular in Wales also. Love the addition of the orange. In my family we used to have mashed parsnips and swede ( rutabaga here ), which is also delicious. Definitely having your recipe tomorrow.
I need to cook with more rutabaga so I will try that combo for sure! Love hearing about that. Enjoy this recipe.
This dish looks and sounds super delicious and inviting! loved the combination .. I will definitely give it a try soon
Hi Soniya. Thanks so much! I am psyched this appeals to you. Have a great day.
Carrot and parsnip is such a good match! Love the addition of orange as well, what a great way to add extra flavour!
They look so similar, and they are related, so it seemed like a likely combo to try!
I’ve had a magazine clipping over my desk for a while now of baked cod over a puree just like this, the color grabs me and I know I would love it, thanks for the recipe, I’m chomping at the bit to try it 🙂
Hi Sue. I have recipe photos from magazines over my desk too!
I’ve been looking for new ways to get my kids to eat veggies. I made this for them last night and they loved it!
That’s incredible Tayler. So psyched to hear it!
My sister made roasted potatoes & parsnips recently for a family get together and it was delicious, I have to share with her this recipe to try as well! It looks so good!
I love roasting parsnips too. They’re so sweet!