In the mood for something cozy, nourishing and hearty? Want a fun and wintery side dish? Try this recipe. I love making this as a complimentary side dish to roast chicken, lamb, steak or turkey. It is also great to eat with a fried egg on top (usually my go-to if I have leftovers).
Ingredients: (serves around 6 people)
6 large carrots
5 large parsnips
3 garlic cloves
1 tablespoon of Kerrygold butter
Olive oil
Salt & pepper to taste
Directions:
Place a big pot of water on the stove top and bring to a boil. Add some salt to the water. Allow the water to boil with patience—notice the mind if it wants to hurry the process and bring yourself back to the present moment by connecting to your breath or the sensation of standing on your feet.
Wash and peel all of the carrots and parsnips. Notice the smells of the vegetables as you peel. Does it evoke memories? Any physical sensations?
Chop carrots and parsnips about inch thick. Remove the tops and ends. Notice the difference in texture from each chop.
When the water boils, place thee carrots and parsnips in the boiling water. Cook for about 15-20 minutes, until the parsnips and carrots are completely soft. Usually the parsnips will take longer than the carrots so check the parsnips first.
Drain the water and let the carrots and parsnips sit and cool to the side.
Chop the garlic in any shape. If you like the garlic to disappear into the mash, make your chops smaller. I personally like slivers of garlic to come through the mash like little surprises in my mouth.
Place the same pot back on the stove top on low heat. Add the butter and a splash of olive oil into the pan followed by the garlic. Notice the smell of the garlic—take note of how your mind and body react to the smell. Cook the garlic until it becomes translucent. Turn thee heat off and add the parsnips and carrots back into the butter/garlic pot. Stir evenly.
Using an emersion blender or a masher, evenly blender everything together. Notice the sensation of steam, the smells, the sounds and the colors as your dish comes alive. Add salt and pepper to taste.
Serve on a platter or in a bowl. Save leftovers in a container for the days ahead. You won’t regret it!