Low Histamine Gluten Free Carrot Parsnip Mash
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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
Ingredient noteLow histamine diets often limit warming spices like nutmeg. The trace amount used here is likely tolerated. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.
- ¼ tsp ground black pepper
For serving
- 1–2 tbsp fresh chives, finely chopped (optional)
Ingredient noteSmall amounts of the onion family are often well-tolerated on a low histamine diet. This recipe only uses about 1 1/8 teaspoons per serving. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.
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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