If you grow parsnips then you know that this is the best time to dig and enjoy them. Overwintering in the ground turns parsnips into candy. Still, there are some who look askance at them, and it occurs to me that perhaps this combination with carrots might make a parsnip lover out of the doubters. I don’t know anyone who doesn’t like carrots though surely there must be some who wrinkle their noses and avert their gaze in the presence of a carrot.
This idea for serving these two root vegetables came from my island neighbor Linda Gillies who brought the dish to a potluck. Her version was very smooth, downright creamy, sweet and lovely.
At our house, we like a little texture, so I mashed them vigorously with a potato masher and hit it only briefly with a stick blender. Have I mentioned how much I love that stick blender? You can puree even hot soup with it, beat eggs and flour together for crepes, and whip lumps out of anything. It is a wonderful tool, and easier to wash than a stand blender.
You can tip the proportions of the carrots and parsnips any way you like. I chose equal quantities and served four with a pound and a half of vegetables. Jazz it up a little or not at all to your taste. Some add snipped chives; some like a little ginger added.
P.S. We have discovered who Nancy is of Brownie Schrumpf’s Nancy’s Pork Chops and Apples. And several of you contacted me with precious Brownie memories. Next week I will share these with you and dig out another recipe from her cookbook for you to try.
- Carrots
- Parsnips
- Butter and/or olive oil
- Salt and pepper
- Peel and chop the vegetables.
- Put them in a pan and barely cover with water.
- Boil the vegetables together until very tender.
- Mash or puree to your preferred texture.
- Add butter and/or olive oil to taste.
- Season to taste with salt and pepper.