Thursday, November 21, 2013

Carrot & Parsnip Mash

Over the past couple of years, Thanksgiving has easily become my favorite holiday.  It has definitely helped that my mom has been hosting her Thanksgiving meal the Sunday before, leaving the day of Thanksgiving to really relax and head over to hang out with Howie's family all afternoon and into the evening.  We truly get to enjoy both families, not feeling rushed, and getting to enjoy lots of awesome food without feeling too stuffed.

I made this recipe the other night to try it out - we had a similar parsnip puree at Jack's Bistro in Canton a few months ago, and I've been meaning to make something similar ever since.  This turned out pretty tasty, Howie even snuck a few bites when I wasn't looking ;)  I think the greek yogurt is key here for the flavor and texture.  It would fit in great at a Thanksgiving feast, easily replacing mashed potatoes and/or steamed carrots.

Carrot & Parsnip Mash

Serves 3-4, definitely double it if you are cooking for a crowd.
  • ~1 lb mix of carrots and parsnips (I used 2 parsnips and about 6 large carrots)
  • 1 clove garlic, minced
  • 3/4 C. plain greek yogurt
  • 2 Tbsp butter
  • salt & pepper

Peel and roughly chop your carrots and parsnips.  It is best to chop into even-ish sized pieces so they all take the same amount of time to cook.  Steam for about 10 minutes, or until a fork easily pierces them.

  Meanwhile, heat up a tablespoon or so of oil in a pan on medium heat and add the garlic.  Stir and cook until the bits start to turn brown.

Add the greek yogurt, butter, cooked garlic (and the oil it was cooked in), and some salt and pepper to your blender or food processor.  Once the carrots and parsnips have cooked, add them to the mix and blend until smooth.

That's about it!  The color should be a pretty vibrant/neon shade of orange, perfect to catch people's attention at a Thanksgiving feast :)