Recipe Sifter

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

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


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 Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    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


      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


      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


      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 nutmeg. Lovely and sweet and very healthy! Thanks so much for posting this 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)


    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

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes