Gluten Free Carrot Parsnip Mash
This silky mash brings together two underrated root vegetables for a side dish that feels both comforting and a little unexpected. Carrots add a gentle sweetness while parsnips bring a subtle earthiness, and together they mash into something far more interesting than a standard potato side. A splash of heavy cream and three tablespoons of butter make the texture luxuriously smooth, and a pinch of nutmeg ties everything together with just enough warmth. The whole thing comes together naturally without any flour, thickeners, or grain-based ingredients — just wholesome vegetables and simple dairy, so there's nothing to swap or second-guess. Serves four, making it an easy weeknight addition or a crowd-pleasing holiday side. A scatter of fresh chives on top adds a pop of color and a mild oniony finish that really elevates the presentation.
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Learn more →Ingredients
4 servings
- 1 lb carrots, peeled and cut into 1-inch pieces
- 1 lb parsnips, peeled and cut into 1-inch pieces
- 1 tsp salt, plus more to taste
- 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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