Boiling these two root vegetables together brings out the delicious sweetness of both. When they are cooked to softness and mashed together they never fully incorporate with each other leaving a gorgeous mixture of the colors. Served in a Fiestaware "Shamrock" serving bowl, you have all three colors of the Irish flag!
1 pound carrots
1 pound parsnips
salt and pepper
2 - 3 T. butter
Peel and dice the carrots and parsnips. Put in a saucepan with cold, salted water just to cover. Bring to a boil, then reduce heat and simmer gently until the vegetables are completely tender, 15 - 20 minutes. (Test them once or twice with a fork.)
Drain and add the butter to the pot. Mash with a potato masher to a coarse puree and season with plenty of salt and pepper.
From Real Irish Food: 150 Classic Recipes from the Old Country