Mashed Carrots and Parsnips

If you're trying to cut back on white starches like white potatoes, this is a great alternative to mashed potatoes.  The  carrots and parsnips complement each other quite well -- the carrots add some sweetness and the parsnips give it a little spice.  

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Makes 4 small servings

Ingredients:

• 10-12 small/medium carrots
  
• 10-15 small/medium parsnips
  
• Water
• Pink Himalayan Salt, to taste
  
• Pepper, to taste
  
• 1/2 teaspoon Garlic Powder

Ready to peel.

Directions:

• Wash, peel and chop carrots and parsnips.
  
• Add to pot.
  
• Add enough water to cover the carrots and parsnips.
  
• Add salt, pepper and garlic powder.
  
• Boil 5-10 minutes.
  
• At this point, the water should become thick and have a yellow, orange color.  I had thought I would drain, but there was no need.  
  
• When the carrots and parnips are soft enough to mash, smash with potato masher. 

Boil chopped carrots and parsnips 5-10 minutes until water turns thick and vegetables are soft.

It's that easy!

I do think, however, this would be even better whipped with a mixer or blender.  The parsnips retained a somewhat stringy texture after mashing. So if you're sensitive to texture, definitely use the blender!

Enjoy!