Another favorite dish of mine growing up was carrots and parsnip mash. Whenever possible, my mother would serve this side with our weekly Sunday roast lamb. (Oh how I miss our roast lamb with mint sauce and gravy served with roasted potatoes, pumpkin and sweet potatoes. Mmmmmm). My father and brothers didn't like this side or rather my father didn't like it and my brothers refused to try it so my mother and I were the only ones who would eat it. I really could eat this every day and actually prefer it to mashed potatoes. When my mother came over for dinner on Mothers Day I made this side to serve with our meal and as usual my brothers wouldn't touch it nor would my mother’s husband or my husband. That was fine by us - we thoroughly enjoyed it!
Carrot and Parsnip Mash
Roughly 5 medium sized carrots
Roughly 2 medium sized parsnips
1 tablespoon of butter
Salt and pepper for seasoning
Cut the carrots and parsnips into fairly small pieces and either boil in a small amount of water or steam until soft. Drain off the water, add butter and salt and pepper. Using a potato masher, mash as you would potatoes.