By Syrinx on September 07, 2006
Photo by Syrinx
Photo by Syrinx
"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."
Serving Size: 1 (120 g)
Servings Per Recipe: 6
"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."
"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."
"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 !"
"This recipe takes me back to my childhood....my Irish mother used to make it with amazing regularity. Back then we just called it "Carrots and Parsnips"...not very imaginitive! I still use it to this day, but but not quite as as often as she did. There is something about these 2 veggies mixed together that brings out the best in both of them. I just mash them....the lumps give a nice bit of texture."