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Mashed carrots and parsnips with Le Lotbinière

Mashed carrots and parsnips with Le Lotbinière

4 to 6 portions


  • 625 ml (2½ cups) carrots, peeled and cut in rings
  • 375 ml (1½ cups) parsnips, peeled and cut in rings
  • 750 ml (3 cups) potatoes, peeled and diced
  • 45 ml (3 tbsp.) butter
  • 3 chopped green onions
  • 150 g (5 oz) Le Lotbinière cheese, diced
  • Salt and freshly ground pepper


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  • Place the carrots, parsnips and potatoes in a large saucepan. Cover with water and bring to a boil. Cook 20 minutes or until vegetables are tender.
  • Drain. Add butter and mash.
  • Add the green onions and Le Lotbinière. Season and mix.
  • Serve before the cheese is completely melted.

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Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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