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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of lightly salted water to a boil. | 2. Add carrots to the water, and let simmer about 5 minutees, with the lid on, but slightly ajar. | 3. Add parsnips, and simmer until carrots and snips are very tender, approximately 15 minutes, still with the lid on, slightly ajar. | 4. Drain and return to same pot. | 5. Stir over medium heat- this is to remove any additional moisture and should only take a minute or two. | 6. Place cooked veggies into a food processor and add butter. | 7. Process until mixture is smooth like mashed potatoes. | 8. Season with nutmeg to taste, as well and salt and pepper. | 9. Can be made 4 hours ahead and reheated. | 10. Tip: Parnsips look like white carrots and should be peeled just like you would a regular carrot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	1 1/2		peeled cut	78.72	18.3936	1.7856	0.4608
parsnip	2		peeled cut	199.5	47.8534	3.1919999999999997	0.7979999999999999
butter	1/2	cup	sweet unsalted cut	684.0	31.428	21.372	57.6
nutmeg			grated	-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.