1/2 Photos of Dublin Vegetables (Mashed Carrot and Parsnip)
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.
My Private Note
Units: US | Metric
- 1Put 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).
- 2Drain 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.
- 3Add the butter, salt and pepper (to taste), then blitz with a hand blender until you have a purée (it's nice left lumpy, too).
- 4Serve hot, with extra butter, freshly ground black pepper and a little nutmeg (if liked) ground over the top.
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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
- Total Fat 8.0 g
- Saturated Fat 4.9 g
- Cholesterol 20.3 mg
- Sodium 127.2 mg
- Total Carbohydrate 20.8 g
- Dietary Fiber 5.8 g
- Sugars 7.2 g
- Protein 1.6 g