Carrot & Parsnip Mash

Cooking Times

Ready in: 30 minutes
Prep time: 10 minutes
Cook time: 18 minutes
Serves: 4


  • 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


  1. Bring water to a boil in a large saucepan. Cut carrots and parsnips into 1 inch long chunks.
  2. Add carrots and parsnips into the saucepan, boiling until tender (test by sliding a fork through a carrot).
  3. Remove carrots and parsnips from water, then add into a food processor.
  4. Combine carrots, parsnips, extra virgin olive oil, salt and pepper and process until mixture is thoroughly blended.
  5. Remove from food processor and place on serving plate. Add dill and parsley as a garnish and enjoy!

Tips for storing carrots

  • 1

    Store carrots in a resealable plastic bag or other airtight container.

  • 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.

  • 3

    Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.

  • 4
    Avoid Ethylene

    Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.

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