Back to Recipe Menu

Carrot & parsnip mash with frizzled onions


  • Boil the carrots and parsnips in a pot of lightly salted, boiling water until very tender. 
  • At the same time, heat a little oil in a pan and gently sauté the red onions until golden and frizzled, tossing now and again. Then, if you like, add a knob of butter and gently cook until melted, continually stirring. 
  • When ready roughly mash the carrots and parsnips with a good dollop of butter and seasonings.  
  • Serve the mash with the onions and chopped parsley sprinkled on top accompanying a plain roast, grill or sausages.


  • 4 carrots
  • 3 parsnips
  • sea salt & freshly ground pepper
  • olive oil
  • 2 red onions, finely sliced
  • 1-2 good dollops of butter
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm