European
Ireland - Side Dishes
Boiled Carrots and Parsnips
Chef's Menu Description
Classic Irish Sunday roast accompaniment: sweet heritage carrots and parsnips boiled until tender, tossed with rich salted Irish butter, freshly cracked black pepper, and parsley.
Ingredients
- • 400g carrots, peeled and cut into thick chunks
- • 400g parsnips, peeled and cut into thick chunks
- • 40g salted Kerrygold butter
- • 2 tbsp fresh flat-leaf parsley, chopped
- • Flaky sea salt and freshly cracked black pepper
Preparation Steps
1
Phase 1
Place carrot and parsnip chunks in a saucepan of cold salted water. Bring to a boil and simmer for 12-15 minutes until fork-tender.
2
Phase 2
Drain thoroughly and return to the hot dry saucepan off heat for 30 seconds to steam off excess water.
3
Phase 3
Add Kerrygold butter and fresh parsley, tossing vigorously until the vegetables are glistening in melted butter (or crush roughly with a potato masher for traditional rustic texture).
4
Phase 4
Season with flaky sea salt and cracked black pepper. Serve piping hot alongside roast beef, lamb, or pork.