Low Sodium Gluten Free Carrot Parsnip Mash

Total time35 min

Prep time10 min

Cook time25 min

Low Sodium Gluten Free Carrot Parsnip Mash

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Ingredients

4 servings

1 lb carrots, peeled and cut into 1-inch pieces
Carrots Loose Organic Bunch Carrots Grimmway Farms Cut & Peeled Baby Carrots Cal-Organic Farms Baby Carrots, Rainbow, Cut & Peeled Bolthouse Farms Baby-Cut Carrots
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1 lb parsnips, peeled and cut into 1-inch pieces
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp unsalted butter
¼ cup heavy cream
¼ tsp ground nutmeg
¼ tsp ground black pepper

For serving

1–2 tbsp fresh chives, finely chopped (optional)

Instructions

1
Place the carrots and parsnips in a large saucepan and cover with cold water by about 1 inch. Add 1 tsp salt and bring to a boil over high heat, then reduce to a steady simmer and cook until both vegetables are completely tender and a fork slides through without resistance, about 18–22 minutes.
2
Drain the vegetables through a colander, then return them to the empty saucepan. Set over low heat and shake the pan gently for about 1 minute until any remaining surface moisture has evaporated.

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