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Mashed Carrots and Parsnips

Source of Recipe

Marcia Adams


Recipe Introduction

Marcia Adams's Cooking from Quilt County: Hearty Recipes from Amish and Mennonite Kitchens

List of Ingredients

4 large Carrots (approximately 1 pound)
6 large Parsnips (approximately 1 pound)
3 whole Cloves
2 teaspoons Granulated Sugar
2 tablespoons Butter (1/4 stick)
2 tablespoons Brown Sugar
Mint finely minced or Green Onions tops, for garnish


Recipe

1. Scrape the carrots and slice coarsely. Peel the parsnips, and cut in half length. Cut again and remove the pithy centers. In deep saucepan, place the carrots, parsnips, cloves, granulated sugar, salt, and water to cover.

2. Cover pan, bring to a boil over high heat, cook 25 - 30 minutes, or until the vegetables are tender. Drain, removing the cloves, and then add the butter, and brown sugar.

3. Mash with a potato masher (or use the food processor) and place in a serving dish. Sprinkle the mint or green onions over the top. Serves 4