Carrot, Clementine & Parsley Mash
Prep: 10 mins
Cook: 20 mins
Carrots and clementines are best friends, especially when they're mashed together with plenty of butter and a handful of parsley. Easy to make and beautifully rich, this mash is a beautiful accompaniment to your Christmas feast.
This recipe is a:
See this week's box.
Ingredients you'll need
- 500g carrots
- A handful of flat leaf parsley
- 2 clementines
- 50g butter
From your kitchen
- Sea salt
- Freshly ground pepper
Step by step this way
- 1.
Fill a pan with water and bring to the boil. Trim the tops off the carrots and peel them. Cut the carrots into bite-sized chunks. Once the water in the pan is boiling, add the carrots and a pinch of salt. Return to the boil and cook the carrots for 15-20 mins, till they’re tender enough to be crushed easily.
- 2.
Meanwhile, finely chop the parsley leaves. Finely zest the clementines.
- 3.
Drain the carrots and shake them dry. Return them to the pan with 50g of the butter, the chopped parsley leaves and the clementine zest. Squeeze in the juice from 1 clementine. Use a masher to crush the carrots into the other ingredients. Taste and add more salt, pepper or clementine juice, if you think the mash needs them. Serve the mash alongside the roast turkey.
