Prep 10 mins
Cook 30 mins
I LOVE this dish. Healthy comfort food...go figure. It's the texture variations that make this dish so special. If you like, substitute your own favorite root vegetables. Celery root, turnips, rutabagas or Jerusalem artichokes all work deliciously. Double the butter if you'd like a richer, smoother puree.
- 1 lb russet potato, peeled and halved
- 1 lb parsnip, peeled
- 1 whole carrot, peeled
- 2 tablespoons unsalted butter
- salt and pepper
- Put all the vegetables in a large saucepan,cover with cold water and simmer, covered, 25-30 minutes or until tender; drain vegetables, reserving 1/2 cup of the cooking liquid.
- Force the potatoes through a ricer into a bowl or mash them in the bowl with a potato masher.
- Puree the parsnips in a food processor with the butter; stir into the potatoes.
- Coarsely shred the carrots into the bowl and gently but thoroughly stir them in, adding salt and pepper to taste and enough of the cooking liquid to attain the preferred consistency.
- Can be made the day before and refrigerated; reheat in microwave to serve.
OMG GOOD! Put this on the list of regulars, and always bring it to the potlucks and holiday meals. I have never before even known about (let alone tried) parsnips, and was *very leary* (as was my hubby). Thought for sure it would be one of those yucky experiments. But this dish was soooooooo goood, we sat and at ate all the leftovers instead of having dessert. YES, it was that good. I will never have garlic mashed potatoes or regular MP again if these three simple ingredients are on hand. THANK YOU SO MUCH for posting.
Mmmm...I love healthy dishes like this. It took so little time to put together and had such great flavor. I added a sweet potato in addition to those listed. I also didn't puree since I don't have a food processor. I gently mashed all of the cooked veggies together using a potato masher, leaving small chunks and the variety of colors intact. I wish I had toddlers (well, almost), because this would make perfectly-cooked and nutritious baby food.
We loved this recipe. Simple, good food that was part of a gourmet experience. I chose to use sweet potato, carrot and parsnip for this recipe and served it as an accompaniment to Roasted Brined Pork Tenderloin Rolled in Toasted Pecans. This was an excellent match and made a memorable birthday dinner main course. Thanks for sharing this lovely recipe.