Cinnamon-Spiced Carrot and Parsnip Mash
Sweet carrots and earthy parsnips mashed silky with butter, cream, and a warm whisper of cinnamon. A cozy, lightly sweet twist on mashed potatoes from two of the garden's humblest roots.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Side Dish
Cuisine American
- 500 g carrots, peeled and chopped
- 500 g parsnips, peeled and chopped
- 2 Tbsp unsalted butter
- 1/4 cup milk or cream
- 1 tsp ground cinnamon
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish optional
Place the chopped carrots and parsnips in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes.
Drain the vegetables well and return them to the pot. Add the butter, milk or cream, cinnamon, salt, and pepper, and mash until smooth and creamy.
Transfer to a serving bowl, sprinkle with fresh parsley if desired, and serve warm.