Parsnip carrot mash

This is my wife's innovation. She really likes parsnips and came up with this combination one evening. Since we were roasting pork loin as we do frequently, we also cooked the carrots and parsnips wrapped in aluminum foil in the Weber grill. The black item on the plate is blackened Brussel's sprouts which may not look appetizing but this is the best way to enjoy Brussels's sprouts--they taste sweet almost like candy. Greenbeans and mashed carrots and parsnips complete the sides.

This combination has very good flavor (mostly coming from the parsnips) and a beautiful color (coming from the carrots).

We peeled the parsnips and carrots, cut the small tips off the parsnips and cut the carrots in half because they were too long for the piece of foil. We coated everything with olive oil and wrapped in aluminum  foil (#1 and #2). We placed them in the Weber grill with the pork (#4). The pork was hot smoked but the vegetables wrapped in aluminum foil did not get any smoky flavor. My wife mashed the cooked veggies, added butter and soy sauce. I helped by further smoothing the mixture with my immersion blender (#3).

This mash is really great. It is certainly much more interesting than mashed potato. This will be our regular side for roasted meats.