Carmelized Carrots and Parsnips, Mashed Potatoes

These carrots, parsnips and potatoes go great with the Yankee Pot Roast recipe I posted earlier.  Much earlier actually, even though I intended for them to go together.

Here are some helpful hints about timing in the kitchen.

• Preheat the oven and begin the pot roast.  If you would like to have this meal waiting for you when you arrive home from work, brown the pot roast on all sides and then transfer to a slow-cooker with the rest of the ingredients from the recipe.  Cook all day on the slowest, longest setting.
• Once the pot roast is in the oven, prep the rest of the vegetables and potatoes.  Leave the potatoes covered in water until you are ready to cook them.
• You can make the potatoes ahead and reheat them in a double boiler or wait until the pot roast is close to done and begin to boil the water.
• Make the gravy, finish the potatoes, make the gravy and slice the meat.

ded for them to go together.

Caramelized Carrots and Parsnips

1 tablespoons sugar
1 tablespoon butter
4 carrots
4 parsnips
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons water
1 tablespoon fresh lemon juice

Peel and cut the parsnips and cut into sticks like you would for crudite, 2 inches long and 1/4 to 1/2 inch wide.  Heat a large sauté or saucepan with a cover over medium-high heat.  Sprinkle the sugar in the bottom of the pan and when it is an amber color, add the butter.  When the butter is melted, add the carrots and parsnips, sprinkle with salt and pepper and mix.  Add the water and cover for 10 minutes or until the vegetables are tender.  Add the lemon juice and serve.

Serves 6-8

Mashed Potatoes

This is such a basic recipe, but a great favorite at my house.  You’ll use more or less milk depending on the moisture content of the potatoes.

8 medium red potatoes, peeled and whole
3 tablespoons butter
1/2 cup milk
1/2 teaspoon salt, plus more for the water

Place the potatoes in a medium stockpot and cover with salted water.  Bring to a boil and reduce to a simmer.  Simmer for 30-40 minutes or until the potatoes are tender when poked with a fork.  Drain the water; add the butter, milk and salt and whip with a hand mixer.

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  • Heidi B.
    October 12, 2010 at 7:01 pm

    This looks great! Can you cook the parsnips in a cast iron pan, or will it rust?

    Yesterday I chopped and roasted a bunch of vegetables; I’ll never forget how good your roast carrots taste! You’re my inspiration.

  • Sally Jane
    October 13, 2010 at 5:47 pm

    Well, tonight In was inspired to make the French Onion Soup. So where else would I look for the recipe. It came out really well and I can’t wait until my neighbor comes home because now I am eating it. Thank you Annie!


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