"His creative, imaginative cuisine has its roots in logic commonsense, craft skills of the highest order, and a focus on raw materials of the finest qualities...."
MY BOOK
Full on Irish
Available Now
to buy online
you are here: > Home > recipes > kitchen garden
Crushed Carrots and Parsnips
The natural sweetness of the carrots and parsnips make this the perfect accompaniment for my Loin of bacon with an Irish Mist glaze (page 00). It is the kind of textured mash that you see in restaurants; so don’t be tempted to make it too smooth.
Ingredients
- serves: 4
- time: N/A
- oven temp: N/A°C / N/A°F
- 4 tbsp olive oil
- 225 g/8 oz carrots, trimmed and cut into chunks
- 225 g/8 oz parsnips, trimmed, quartered, cored and cut into chunks
- 1/2 tsp chopped fresh rosemary
- salt and freshly ground black pepper
Crushed Carrots and Parsnips
Preheat the oven to 180C/350F/Gas 4. Place two tablespoons of the oil in a large roasting tin and add the carrots and parsnips.
Sprinkle the rosemary over the root vegetables and toss everything together until well coated. Season generously. Roast for 40-50 minutes until the vegetables are just beginning to catch and caramelise around the edges.
Remove the roasted carrots and parsnips from the oven and add the remaining olive oil, then crush with a potato masher until roughly mashed. Season to taste.
To Serve
Spoon the crushed carrots and parsnips into a warmed serving dish.