Carrot, Clementine & Parsley Mash Recipe | Abel & Cole

Carrot, Clementine & Parsley Mash

Cooking time
Serves6-8 people
Vegetarians Gluten-free diets
Carrot, Clementine & Parsley Mash

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.


  • 500g carrots
  • A handful of flat leaf parsley, leaves only
  • 2 clementines
  • 50g butter
  • Sea salt & freshly ground pepper

Prep: 10 mins | Cook: 20 mins

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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 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.
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