Description
A creamy and flavorful side dish made with roasted parsnips and carrots.
Ingredients
Scale
- 1 lb parsnips, peeled and chopped
- 1 lb carrots, peeled and chopped
- 4 tbsp unsalted butter
- ½ cup heavy cream (or milk)
- 1 tsp salt
- ½ tsp freshly cracked pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the chopped parsnips and carrots on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast in the oven for 25-30 minutes until golden brown and tender.
- Transfer roasted vegetables to a large bowl, add butter and heavy cream, then mash until creamy.
- Serve warm, garnished with fresh herbs if desired.
Notes
- For additional flavor, consider adding garlic or herbs to the mash.
- Make sure the vegetables are evenly chopped for uniform cooking.
- Can substitute heavy cream with milk depending on dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 20mg