Buttery Parsnip and Carrot Mash

Parsnips are one of those vegetables that look like a pale carrot and then surprise you. They are a root that has been cultivated in Europe for centuries, and before potatoes became the everyday starch in many kitchens, parsnips were a common stand-in for bread and porridge. That history is part of why this mash feels so old-fashioned in the best way. Carrots bring a little sweetness and a bright orange color, while parsnips add a nutty, almost honeyed flavor, especially after they have been boiled until soft.

A tip from my own kitchen: when you cut the parsnips, try to keep the pieces roughly the same size as the carrots. Parsnips have a thicker core in the top half, and if you cut them too big they can stay firm in the middle while the outside falls apart. Once they are drained, give the pot a minute on the stove with the lid off. A little steam escapes, and the mash comes out fluffier instead of watery.

Don't be shy with the mashing. A potato masher works well, but a sturdy fork gives you a slightly rustic texture that I like on a cold night. Add the broth slowly. You can always add more, but you cannot take it back out. If the mash ever seems a little flat, a extra pinch of black pepper usually wakes it up better than more salt.

Leftovers keep well for about three days in a covered container in the fridge. Reheat them gently in a small pan with a splash of broth, stirring so the bottom does not scorch. They also make a good base for a shepherd's pie topping, or you can spread cold mash in a dish, top it with a little cheese, and bake it until golden.

This is a side that sits easily beside roast chicken or a pan of baked fish. For a lighter plate, pair it with something green and crisp, and if you want a full meal on a weeknight, spoon it alongside a bowl of Hearty White Bean and Chickpea Stew. The mash soaks up the stew's broth beautifully. If you are cooking for a crowd, a pot of Hearty White Bean and Pasta Soup also makes a warm, filling companion that needs nothing else on the table.