When I was a kid, one of my favorite things in the world to eat, bizarrely, was carrots. I’m not talking carrot sticks here, people. I actually loved mashed carrots, as long as they were made the right way: doused in real butter and with plenty of black pepper. When I first learned to make them, I had a problem actually getting any of the carrot mash to anybody’s plate, since so many spoonfuls made their way into my face straight from the pan. Oops. My love for real butter also tended to render me incapable of using a logical quantity of butter. I frequently added so much butter that I kind of ended up with carroty-butter-soup. I’d like to think my kitchen capabilities have improved a little since then!
This carrot mash reminds me of that first vegetable dish I can recall really enjoying, but it’s a tad more fancy. It is, however, just as simple to make! Mr Meatified has never really cared for carrots too much on their own. Unless you give him roasted carrots, but that’s another story! So I paired the carrots with one of his favorite vegetables, parsnips. This works really well: while both vegetables are naturally sweet, the combined flavors mellow each other out a bit.
To make this Parsnip Carrot Mash more flavorful and fluffy, I added bacon fat (you could substitute butter or ghee if you wanted) and coconut milk. I added plenty of fresh lemon zest to give some acidity that would balance out all of the sweetness and finished with some fragrant fresh thyme. Is anyone else having a love affair with thyme lately, or is it just my own personal obsession? I can’t get enough of the stuff lately! If you don’t have fresh, dried is good, although you will have to reduce the amount a little. And if you don’t have dried thyme, a good Italian Seasoning blend works well, too!
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