Celtic mash with carrots and parsnip
This is a very common dish in Ireland. It’s a great way to get kids to eat their vegetables as it has a sweet, creamy flavor. The bright cheery color is also very inviting.
Parsnips are very nutritional. They have a lot of potassium, vitamin B and some vitamin C. They become sweeter after they have over-wintered and have had some frost.
Serving Size: 4
- 8 oz. carrots, peeled and cut into bite sized pieces
- 12 oz. parsnips, peeled and cut into bite sized pieces
- 2 tbs. vegan margarine
- pinch sugar
- 1/2 tsp. nutmeg
- 3 tbs. soy cream or milk
- Place the cut carrots in a small sauce pan. Cover with water so the carrots are “just” submerged, and cook until tender.
- I do not put salt in the water for either the carrots or parsnips.
- Place the parsnip pieces in a second sauce pan, cover with water and cook until they are tender.
- Drain off he water from both and place the vegetables together in a large bowl or in the bowl of a food processor.
- Add the margarine, sugar and the soy cream.
- Puree the carrots and parsnips together.
- They will be the consistency of mashed potatoes.
- Add the nutmeg and season with salt.