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!
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 ½ teaspoons orange zest and 1 tablespoon freshly squeezed orange juice
½ teaspoon salt
¼ teaspoon pepper or white pepper
Freshly chopped dill and carrot tops for garnish, optional
- 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.
- Serving Size: 1/2 cup
- Calories: 95
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 13
- Fiber: 4
- Protein: 1