Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Dublin Vegetables (Mashed Carrot and Parsnip) Recipe
    Lost? Site Map

    Dublin Vegetables (Mashed Carrot and Parsnip)

    Dublin Vegetables (Mashed Carrot and Parsnip). Photo by Syrinx

    1/2 Photos of Dublin Vegetables (Mashed Carrot and Parsnip)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    40 mins

    0 mins

    Syrinx's Note:

    We first had this purée of carrots and parsnips in a hotel in Dublin when I was a child, and it has been called "Dublin vegetables" in our family ever since! If you prefer, you can mash the vegetables instead of blitzing them to a purée - it still tastes fabulous.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put the carrots and parsnips into a large saucepan, cover with water, put on the lid, bring to a boil, then simmer until all the vegetables are soft (20-30 minutes, depending on your vegetables and the size you have cut).
    2. 2
      Drain off all the water, and return the vegetables to the hot pan to evaporate off any excess moisture - you don't want the purée to be too wet.
    3. 3
      Add the butter, salt and pepper (to taste), then blitz with a hand blender until you have a purée (it's nice left lumpy, too).
    4. 4
      Serve hot, with extra butter, freshly ground black pepper and a little nutmeg (if liked) ground over the top.

    Ratings & Reviews:

    • on April 23, 2013

      45

      Only the second time I've ever had parsnips, and I think their lemony zing goes really well with the carrots in this dish. I used seasoning salt rather than regular, and forgot to add nutmeg, will have to dust the leftovers and try it that way later... I was in the minority with this one tho, and will probably only make it when there are others around to help me eat it. My 8 year old tried this one (took 3 bites to make sure) and didn't care for it. The 5 year old wouldn't try it, and my oldest (also known as my husband) took one look at it and refused to put any on his plate. Their loss. ;-) Next time I would make this more like mashed potatoes with a splash of cream to smooth it out a bit more, but good as is. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 12, 2006

      55

      I really enjoyed this recipe. I added about 1/8 cup of cream and a dash of cinnamon. The flavors blended well and my children didnt complain about having to eat their vegetables. Thank you for a great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 30, 2006

      55

      I have been eating this combination of vegetables for years thanks to my MIL...but had not idea that there was a name for this dish! This combination is terrific! I usually cook mash the 2 together and serve as is with butter, salt and pepper...no nutmeg. Lovely and sweet and very healthy! Thanks so much for posting this one....now I have a name for one of my favourite vegetable dishes !

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Dublin Vegetables (Mashed Carrot and Parsnip)

    Serving Size: 1 (120 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 155.6
     
    Calories from Fat 72
    46%
    Total Fat 8.0 g
    12%
    Saturated Fat 4.9 g
    24%
    Cholesterol 20.3 mg
    6%
    Sodium 127.2 mg
    5%
    Total Carbohydrate 20.8 g
    6%
    Dietary Fiber 5.8 g
    23%
    Sugars 7.2 g
    28%
    Protein 1.6 g
    3%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites