This carrot and parsnip mash makes a fantastically delicious side to a Sunday roast or Christmas dinner.

Serves 8


  • 675g carrots, peeled and coarsely chopped
  • 1kg parsnips, peeled and coarsely chopped
  • 100g butter, diced
  • 1 pinch ground nutmeg
  • salt and freshly ground black pepper to taste


Prep 15mins > cook 20 mins > ready 35 mins

  1. Bring a large pot of salted water to the boil.
  2. Add carrots, cover partially, and simmer 5 minutes.
  3. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
  4. Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates.
  5. Transfer to food processor. Add butter, and process until smooth.
  6. Season with nutmeg, salt and pepper. Can be made 4 hours ahead.
  7. Warm over low heat, stirring often.
  8. Transfer to bowl. Serve.