This parsnip and carrot mash takes two humble root vegetables and turns them into something rich and silky. Butter keeps it smooth, lemon zest cuts through the sweetness, and fresh thyme rounds it all out with a little earthiness. Get all your fresh Queen Victoria Market ingredients delivered straight to your door or via Click & Collect!
Serves 4 as a side. Cooking for 8? Just double the ingredients.
Ingredients
- 500g parsnips, peeled
- 500g carrots, peeled
- ¼ cup (4 tbsp) butter
- ½ cup (120ml) coconut milk
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- Zest of 2 lemons
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
Method
- Bring a large pot of salted water to the boil. Halve the parsnips lengthways and cut out the woody core if needed, then chop into 1cm pieces. Slice the carrots into similarly sized pieces.
- Add the vegetables to the boiling water, then reduce to a simmer and cook for 5 – 10 minutes, until fork-tender but not falling apart.
- Drain well in a colander and let sit for a few minutes to release excess steam – this helps the mash come out creamier rather than watery.
- Transfer the vegetables to a food processor with the butter, coconut milk, thyme and lemon zest. Add ½ teaspoon salt and ¼ teaspoon pepper, then blend until smooth. Taste and adjust the seasoning before serving.
- Spoon into a bowl and finish with a scatter of fresh chopped herbs and a crack of black pepper. Serve warm alongside roast meats or as a comforting side on its own.
Adapted from Meatified
