Parsnip and carrot mash

11:30 am on 9 August 2010

(Serves 6 as a side dish)


  • 750g carrots, peeled and chopped
  • 750 g parsnips, peeled and chopped
  • Salt
  • 3 tablespoons butter
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cumin
  • Zest and juice of one orange
  • Freshly ground pepper
  • Chopped parsley to garnish


Place the carrots and parsnips in water with a little salt and bring to the boil. Simmer until tender, for about 15 minutes.
Meanwhile, melt the butter in a heavy pan and add the cardamom and cumin and allow to fry for about 30 seconds.
Remove and drain, then place in a food processor with the spiced butter mixture, the zest and juice of the orange and puree until almost smooth. (The mixture is better to be a little chunky than super smooth).
Add a little freshly ground black pepper, taste and adjust the seasoning if necessary. Return to the saucepan and gently reheat when ready to serve dinner.

John Hawkesby’s wine recommendation

Bordeaux Blend

  • Matakana Estate   (Hawkes Bay Cabernet Franc Merlot)   2008

Pinot Noir

  • Misha's Vineyard Verisimo 2008

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