Parnip and Carrot Mash from Annabel Langbein

Here’s the side dish from this week’s episode of The Free Range Cook to go with the Braised Oxtails and Star Anise recipe.

Parsnip and Carrot Mash

Prep time 10 mins
Cook time 25-30 mins
Serves 6-8

500g baby carrots or 5-6 large carrots, peeled and diced
4 medium parsnips, peeled and diced
4 tbsp butter
2 tsp tarragon, chopped
salt and ground black pepper

Boil the carrots and parsnips in lightly salted water until tender – about 25-30 minutes. Drain thoroughly and mash well by hand or blitz in a food processor. Add the butter and tarragon, season with salt and pepper and stir until smooth and well combined. Serve hot.