Description
A deliciously creamy blend of roasted parsnips and carrots, perfect as a side dish.
Ingredients
Scale
- 2 cups parsnips, peeled and chopped
- 2 cups carrots, peeled and chopped
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the parsnips and carrots with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender.
- Transfer the roasted vegetables to a pot. Add the heavy cream and butter.
- Mash until smooth and creamy, then stir in the chopped parsley.
- Serve warm as a side dish.
Notes
- For additional flavor, consider adding garlic or herbs.
- Can be made ahead and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 40mg