These mashed carrots and parsnips are a cozy, savory root vegetable side dish elevated with vanilla and fresh thyme. Easy and perfect for fall and winter meals.
A Closer Look at the Ingredients
- Orange carrots: A classic root vegetable base that gives the purée a beautiful color and natural sweetness.
- Parsnip: Parsnips have a naturally sweet, earthy flavor with a subtle nuttiness. They’re more assertive than carrots, which is why we use less of them — just enough to add depth without overpowering the dish.
- Vanilla extract: Pure vanilla extract is made by soaking vanilla beans in a mixture of water and alcohol (or glycerin). Always check the ingredient list to make sure there are no additives. I highly recommend using real vanilla extract rather than vanilla essence; the latter is artificial, more processed, and won’t give the same aromatic depth.
- Salted butter: Adds richness and a silky mouthfeel to the purée. If using unsalted butter, add a pinch of salt to balance the flavors and enhance the natural sweetness of the vegetables.
- Cream: An optional, small amount of liquid cream or crème fraîche makes the mash smoother and more luxurious.
- Fresh thyme: A final sprinkle of fresh thyme brings a fresh, herby aroma that pairs beautifully with the vanilla and reinforces the dish’s savory character.
How to Serve Mashed Carrots and Parsnips
The pairing possibilities for this carrot and parsnip purée are endless. It complements roast chicken, pork tenderloin, and duck beautifully (especially when paired with herby or garlicky flavors). It’s equally delicious alongside seafood, like buttery white fish or seared scallops. Let me know what you decide to pair it with!
Mashed Carrots and Parsnips with Vanilla and Thyme
These mashed carrots and parsnips are a cozy, savory root vegetable side dish elevated with vanilla and fresh thyme. Easy and perfect for fall and winter meals.
Equipment
- steamer (or steamer basket, pot, and lid)
- food processor
Ingredients
- 10 oz. carrots (300g, peeled, cut into approx. 1 inch or 2 cm pieces)
- 7 oz. parsnips (200g, peeled, cut into approx. 1 inch or 2 cm pieces)
- 1 tsp vanilla extract
- 1 Tbl salted butter (14g)
- 1 Tbl cream (optional)
- fresh thyme (for serving)
Instructions
- Steam the carrots and parsnips until very tender.If using a steamer basket: Add 1 inch (2.5 cm) of water to a pot and place the steamer basket inside (the water should not touch the basket). Add the vegetables, cover, and bring to a simmer. Steam for about 15 minutes, or until very tender when pierced with a fork.
- Let the vegetables cool slightly. Transfer them to a food processor. Add the butter, vanilla, and cream. Blend until smooth, scraping down the sides as needed.
- Taste and adjust seasoning, adding salt as needed and adjusting the vanilla to your preference.
- Serve warm, finished with a sprinkle of fresh thyme.
Did you make these Mashed Carrots and Parsnips with Vanilla and Thyme?
Please let me know how this recipe turned out for you! Leave a comment below and tag @jessicahomekitchen on Instagram.
Looking for more fall and winter side dishes? Try my Roasted Carrots with Za’atar and my Roasted Sweet Potatoes with Rosemary and Sumac.