Low Iodine 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
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¼ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 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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