Dublin Vegetables (Mashed Carrot and Parsnip) |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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. Ingredients:
1 lb carrot, peeled and cut into chunks |
1 lb parsnip, peeled and cut into chunks |
2 ounces butter |
salt |
pepper |
nutmeg (optional) |
Directions:
1. Put the carrots and parsnips into a large saucepan, cover with water, put on the lid, bring to a boil, then simmer until all the vegetables are soft (20-30 minutes, depending on your vegetables and the size you have cut).
2. Drain off all the water, and return the vegetables to the hot pan to evaporate off any excess moisture - you don't want the purée to be too wet.
3. Add the butter, salt and pepper (to taste), then blitz with a hand blender until you have a purée (it's nice left lumpy, too).
4. Serve hot, with extra butter, freshly ground black pepper and a little nutmeg (if liked) ground over the top.
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