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Creamy Root Mash with Parsnip, Potato & Carrot recipe
A smooth, comforting mash of potato, parsnip and carrot with gentle sweetness from the roots and savoury seasoning. This makes a versatile side dish that pairs well with roasts, sausages or vegetable pies.
35 min · Easy · British Jump to method
Ingredients
- 500g Potato
- 250g Parsnip
- 150g Carrot
- 1 Onion
- 1 tsp Salt
- 1/2 tsp Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 124 kcal |
| Protein | 2.7 g |
| Carbohydrates | 28.7 g |
| Fat | 0.2 g |
| Saturated fat | 0 g |
| Fibre | 4.5 g |
| Sugar | 7.3 g |
| Sodium | 590 mg |
Why this works
A very low-fat, vegetable-based mash that provides moderate fibre and natural sugars, but is relatively high in sodium due to added salt.
Potassium and vitamin C. Potatoes and parsnips contribute potassium, while potatoes and carrots add some vitamin C to support normal nerve and immune function.
Beta-carotene. Carrots provide beta-carotene, a precursor to vitamin A, which supports vision, skin and immune health.
Sodium concern. 1 tsp of added salt across 4 servings makes this dish comparatively high in sodium for a side, which may be a concern for blood pressure management.
Method
- Peel the potatoes, parsnips and carrots, then cut them into evenly sized chunks. Finely chop the onion.
- Place the potato, parsnip, carrot and onion in a saucepan and cover with cold salted water. Bring to the boil, then simmer for 20-25 minutes until the vegetables are completely tender.
- Drain well and leave to steam-dry for 1-2 minutes to remove excess moisture.
- Mash the vegetables thoroughly until smooth or leave slightly rustic, depending on your preference.
- Season generously with salt and black pepper, then stir well and serve hot.
Other Parsnip Recipes
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