Recipes
Carrot & Parsnip Mash
Cooking Times
Ingredients
- 4 Cal-Organic Bagged Carrots
- 4 Cal-Organic Farms Parsnips
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- Freshly chopped Cal-Organic Farms Dill
- Freshly chopped Cal-Organic Farms Italian Parsley
Directions
- Bring water to a boil in a large saucepan. Cut carrots and parsnips into 1 inch long chunks.
- Add carrots and parsnips into the saucepan, boiling until tender (test by sliding a fork through a carrot).
- Remove carrots and parsnips from water, then add into a food processor.
- Combine carrots, parsnips, extra virgin olive oil, salt and pepper and process until mixture is thoroughly blended.
- Remove from food processor and place on serving plate. Add dill and parsley as a garnish and enjoy!
Tips for storing carrots
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1
Containers
Store carrots in a resealable plastic bag or other airtight container.
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2
Shelf Life
To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.
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3
Temperature
Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.
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4
Avoid Ethylene
Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.
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