Total Time: 30 minutes
- 1 lb parsnips, peeled and cut in 1/2 inch slices
- 12 oz carrots, peeled and cut in 1/2 inch slices
- 4 TBSP butter
- 1 tsp dry parsley
- salt & pepper
- Place sliced parsnips and carrots in a large pot and add about 3 quarts of water and 1/2 tsp of salt. Bring to a boil over high heat. When boiling reduce heat to medium and cook until the veggies are tender, about 20 to 25 minutes.
- Drain the vegetables and place in a large bowl with the butter. Mash with a potato masher until smooth. Add salt and pepper to taste. Sprinkle the parsley on top.