Best 6 Dublin Vegetables Mashed Carrot And Parsnip Recipes
In the vibrant culinary tapestry of Irish cuisine, Dublin Vegetables hold a cherished place, embodying the country's rich agricultural heritage and culinary traditions. These vegetables, often celebrated for their rustic charm and unique flavors, are skillfully transformed into a symphony of comforting dishes that warm the soul. As we embark on a culinary journey through the heart of Dublin, let us explore the delectable recipes that showcase the essence of these remarkable vegetables.
From the humble beginnings of Mashed Carrot and Parsnip, a classic that blends the sweetness of carrots with the earthy notes of parsnips, to the hearty embrace of Colcannon, where creamy mashed potatoes intertwine with kale or cabbage, each recipe captures the essence of Dublin's culinary spirit. Discover the secrets of Champ, where smooth mashed potatoes are elevated with the addition of spring onions and butter, creating a symphony of textures and flavors. Indulge in the delightful simplicity of Boxty, where grated potatoes are griddled into golden-brown pancakes, a testament to the versatility of this humble vegetable.
Beyond these iconic dishes, Dublin Vegetables continue to inspire culinary creativity, leading to innovative and enticing recipes. Baked Vegetable Gratin beckons with its layers of roasted vegetables enveloped in a creamy cheese sauce, while Vegetable Curry transports you to a world of aromatic spices and vibrant flavors. For a refreshing twist, try the Dublin Vegetable Salad, where an array of colorful vegetables are tossed in a tangy dressing, creating a symphony of colors and textures.
As you delve into these recipes, you'll discover the culinary artistry that transforms Dublin Vegetables from simple ingredients into extraordinary creations. Whether it's the comforting warmth of mashed vegetables or the vibrant flavors of a vegetable-centric salad, these dishes embody the essence of Dublin's culinary heritage. So, embark on this culinary adventure, embrace the charm of Dublin Vegetables, and savor the delightful flavors that await you.
DUBLIN VEGETABLES (MASHED CARROT AND PARSNIP)
We first had this purée of carrots and parsnips in a hotel in Dublin when I was a child, and it has been called "Dublin vegetables" in our family ever since! If you prefer, you can mash the vegetables instead of blitzing them to a purée - it still tastes fabulous.
Provided by Syrinx
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Put the carrots and parsnips into a large saucepan, cover with water, put on the lid, bring to a boil, then simmer until all the vegetables are soft (20-30 minutes, depending on your vegetables and the size you have cut).
- Drain off all the water, and return the vegetables to the hot pan to evaporate off any excess moisture - you don't want the purée to be too wet.
- Add the butter, salt and pepper (to taste), then blitz with a hand blender until you have a purée (it's nice left lumpy, too).
- Serve hot, with extra butter, freshly ground black pepper and a little nutmeg (if liked) ground over the top.
Nutrition Facts : Calories 155.6, Fat 8.1, SaturatedFat 4.9, Cholesterol 20.3, Sodium 127.3, Carbohydrate 20.9, Fiber 5.8, Sugar 7.2, Protein 1.7
TRIO OF MASHED ROOTS (PARSNIP, TURNIP AND CARROT)
This fall and winter farm recipe was passed down from my Irish-Canadian grandmother Agnes Walsh (Donahoe). It's a simple mash that I updated with a dash of nutmeg and cayenne. An exciting (and affordable) side dish for all holiday menus.
Provided by Wendy
Categories Side Dish Vegetables Carrots
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place carrots, parsnips, and turnips into a pot and cover with cold, lightly salted water. Bring to a boil and cook until a fork easily breaks apart the vegetables, about 25 minutes; drain. Return vegetables to the pot.
- Mix butter, cream, nutmeg, cayenne pepper, salt, and black pepper into vegetables; roughly mash together with a potato masher until vegetables are broken down but individual colors are still visible.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 36.2 g, Cholesterol 67.8 mg, Fat 23.4 g, Fiber 9.9 g, Protein 3.3 g, SaturatedFat 14.4 g, Sodium 200.9 mg, Sugar 11.7 g
CARROT AND PARSNIP MASH
Nutty carrots!
Provided by Ann
Categories Side Dish Vegetables Carrots
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
- Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Warm over low heat, stirring often. Transfer to bowl. Serve.
Nutrition Facts : Calories 222.4 calories, Carbohydrate 28.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 8 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 151.8 mg, Sugar 9.5 g
ROASTED PARSNIPS AND CARROTS
Serve Ina Garten's Roasted Parsnips and Carrots recipe from Barefoot Contessa on Food Network as the perfect holiday or special occasion dinner side.
Provided by Ina Garten
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.
ROASTED CARROTS AND PARSNIPS WITH ROSEMARY AND GARLIC
Parsnips are carrots' sweeter cousins, with a rich, nutty flavor. Though they don't pack the beta-carotene that their orange relatives offer, they're a good source of vitamin C and folacin. Because the core can be woody, I always remove it; this can be a tedious task but it's worth it.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425ºF. Oil a sheet pan or a baking dish large enough to fit all of the vegetables in a single layer. Cut the carrots and parsnips into 3-inch lengths. Quarter the fat lengths, and cut the thin ends into halves so that the pieces are about the same size. Cut away the cores from the parsnips. Toss with the garlic, salt, pepper, rosemary sprigs, and olive oil until all of the vegetables are coated with oil.
- Spread in an even layer in the prepared pan or baking dish. Cover with foil and place in the oven for 30 minutes. Turn the heat down to 375ºF and uncover the pan. Stir gently, and continue to roast until lightly browned, 20 to 30 minutes. Remove from the heat, and serve.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 8 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 9 grams
IRISH CARROT & PARSNIP MASH
This dish is still widely made in Ireland - it is sometimes called "Green, white and Gold" or "Sunshine". Lovely flavor combination with the carrots and parsnips
Provided by Bergy
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Boil the carrots in a little lightly salted water with a pinch of sugar in it, until soft and drain.
- Boil the parsnips separately in lightly salted water until soft and drain.
- Marsh or puree them together.
- Add the butter (less or more as you wish).
- Season and sprinkle with the parsley. Serve.
Nutrition Facts : Calories 139.3, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 100.5, Carbohydrate 21, Fiber 5.9, Sugar 6.8, Protein 1.7
Tips:
- Select the freshest vegetables: Choose carrots and parsnips that are firm and brightly colored, without any blemishes or bruises.
- Peel the vegetables before boiling: Peeling the vegetables before boiling helps them cook more evenly and prevents the skins from becoming tough.
- Boil the vegetables until tender: Use a large pot of boiling water to cook the vegetables until they are tender when pierced with a fork, about 15-20 minutes.
- Drain the vegetables thoroughly: Once the vegetables are cooked, drain them thoroughly in a colander to remove any excess water.
- Mash the vegetables until smooth: Use a potato masher or food processor to mash the vegetables until they are smooth and creamy.
- Season the mashed vegetables to taste: Add salt, pepper, and butter to taste. You can also add other herbs and spices, such as garlic, thyme, or rosemary.
- Garnish the mashed vegetables before serving: Garnish the mashed vegetables with chopped parsley, chives, or grated Parmesan cheese.
Conclusion:
Dublin vegetables mashed carrot and parsnip is a delicious and nutritious side dish that is perfect for any occasion. This traditional Irish dish is easy to make and can be served with a variety of main courses. With its creamy and flavorful texture, Dublin vegetables mashed carrot and parsnip is sure to be a hit with everyone at the table.
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