Carrot Steaks With Parsnip Mashed Potatoes

Carrot Steaks with Parsnip Mashed Potatoes & Gravy

It’s time for The Going Green Couple’s first recipe post!! I love to cook – in fact, before law school I would cook every night (I know, she’s so lucky to have me). I don’t get to experiment in the kitchen as much as I used to, but this is a recipe I came up with before law school and that I have been cooking it ever since.

Carrot Steaks With Parsnip Mashed Potatoes

So why are they called carrot steaks? It’s all about how you cook ’em. They are generously seasoned with spices normally used for steaks. They are cooked in a hot frying pan until golden brown and finished off by bathing them in melted butter. DELICIOUS!!!

The parsnips add a nice earthy flavor to normally boring mashed potatoes and complement the sweetness of the carrots nicely. Fun fact, parsnips float in water. And then there’s the gravy. Its light and subtle, adding just the right amount of texture and moisture. And, its completely vegetarian! No beef or chicken stock here.

Carrot Steaks With Parsnip Mashed Potatoes

The other reason that I love this recipe is the texture of the carrots. They are tender yet meaty. It’s a great recipe for the newbie vegetarian who may be missing their meat. It’s also the perfect Valentine’s Day meal. So fire up stove, pop open a bottle of wine, and get to cookin’!!
Carrot Steaks With Parsnip Mashed Potatoes

Carrot Steaks with Parsnip Mashed Potatoes & Gravy

The Ingredients

For The Carrot Steaks

1 tablespoon olive oil

2 tablespoons butter

1/4 teaspoon garlic powder

1/8 teaspoon cayenne powder

1/4 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon dried basil

1/4 teaspoon black pepper

1/2 teaspoon salt (we prefer sea salt)

4-6 medium to large carrots

For The Mashed Potatoes & Parsnips

2 medium, Yukon gold potatoes

1 large parsnip

1/2 teaspoon salt

1/8 teaspoon of black pepper

1 tablespoon butter

1/4 cup of milk

For The Gravy

2 tablespoons of flour

2 tablespoons of balsamic vinegar

3/4 cup of vegetable broth

The Preparation

  1. Peel the carrots, parsnips, and potatoes. Slice the carrots in half, lengthwise. Chop the parsnips and potatoes into one inch cubes. Combine the spices into one bowl so they are evenly mixed and easy to use.
  2. Fill a large pot with enough water to cover the potatoes and parsnips (usually 4-6 cups of water). Bring the water to a boil, then carefully drop your potatoes and parsnips into the boiling water. Reduce heat to a simmer and simmer for 15-20 minutes until the parsnips and potatoes are tender enough to be easily pricked with a fork.
  3. While you wait for the water to boil, place a large frying pan over medium high heat. Brush each side of the halved carrots with olive oil, then sprinkle liberally with the spice mixture. Use your fingers to rub the mixture into the carrots. You want a thin but even layer on each side of the carrots – that’s what is going to give you the crust you would find on a steak.
  4. By this time your frying pan should be nice and hot, but not smoking. If your pan is smoking turn the heat down and wait a few minutes for it cool off a bit. Once you have the right temperature, place the carrots cut side down in the pan. The carrots might bend up a little bit which is okay, just push them down occasionally with your tongs. Work in batches of 6 to 7 slices at a time. Cook the carrots for 5 to 7 minutes or until a light brown. Flip them over and cook for another 4 to 5 minutes on the other side.
  5. Once the carrots are a light brown on the other side, add 2 tablespoons of butter to the pan. Spoon the melted butter over the carrots continuously for 30 to 60 seconds. Remove the carrots from the pan and cover with aluminum foil. Leave the remaining butter in the pan and reduce the heat to low.
  6. Your potatoes and parsnips should be tender by now. Strain the potatoes and parsnips and place in a large bowl. Add the salt, pepper, butter, and milk and using a hand mixer, blend the potatoes and parsnips until it creates soft peaks (Mrs. GGC’s words – she’s so poetic; I say until smooth with a few lumps).
  7. In the same pan in which you cooked the carrots, increase the heat to medium-low and add the 2 tablespoons of flour. Whisk until light gold and free of big lumps. Add the balsamic vinegar and vegetable stock and whisk until smooth. If the gravy is too thick, add vegetable stock until you get the desired consistency. Simmer for 1 minute while stirring continuously.
  8. Plate and enjoy!!!

Carrot Steaks With Parsnip Mashed Potatoes

Did you like this recipe? Tell us in the comments.



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