Mashed Parsnips Recipes

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MASHED PARSNIPS



Mashed Parsnips image

I was tricked into trying mashed parsnips (I was told they were mashed potatoes) and fell instantly in love. I haven't made mashed potatoes since. Mashed parsnips are full of much more flavor, slightly sweet, but the same great texture. And they are much healthier!

Provided by Amy Westerman

Categories     Side Dish     Vegetables

Time 40m

Yield 8

Number Of Ingredients 7

5 cups whole milk
10 parsnips, peeled and cubed
1 teaspoon salt
¼ cup butter
1 teaspoon dried thyme
½ teaspoon ground black pepper, or more to taste
salt or to taste

Steps:

  • Heat milk in a large pot over medium heat until warmed and just under a boil; add parsnips and 1 teaspoon salt, cover with a lid, and cook until parsnips are tender, 25 to 30 minutes. Drain parsnips, reserving the warm milk.
  • Mash parsnips, 1 cup reserved warm milk, butter, thyme, and pepper together in the pot using a hand mixer or by blending in a blender. Add more milk, salt, or pepper as desired.

Nutrition Facts : Calories 143.2 calories, Carbohydrate 7.1 g, Cholesterol 30.5 mg, Fat 10.7 g, Fiber 0.1 g, Protein 5 g, SaturatedFat 6.5 g, Sodium 392.7 mg, Sugar 6.9 g

CREAMY MASHED PARSNIPS



Creamy Mashed Parsnips image

Parsnips, with their subtle sweetness, make a lovely accompaniment to roast meats.

Time 15m

Yield Serves 4

Number Of Ingredients 5

2 pounds parsnips, peeled
2 teaspoons fine sea salt, divided
3 tablespoons heavy cream
2 tablespoons unsalted butter
grated nutmeg, pinch of

Steps:

  • Cut parsnips into 1-inch pieces, place in a large saucepan and cover with cold water.
  • Add 1 teaspoon salt, bring to a boil, lower heat and simmer until very tender, about 12 minutes.
  • Drain parsnips well and combine in a food processor with cream, butter, nutmeg and remaining teaspoon salt.
  • Process until smooth. Reheat if necessary before serving.

Nutrition Facts : Calories 260 calories, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 30 milligrams, Sodium 1210 milligrams, Carbohydrate 41 grams, Protein 3 grams

BAKED MASHED PARSNIPS



Baked Mashed Parsnips image

This was served at a dinner I went to recently. I am not familiar with cooking parsnips, but this dish was delicious. I hope to try it soon.

Provided by Barbara

Categories     Side Dish     Vegetables

Time 1h

Yield 6

Number Of Ingredients 8

3 pounds parsnips, peeled and cut into 1/2-inch pieces
¼ pound butter, melted
¼ cup sherry
¼ cup heavy whipping cream
1 teaspoon salt
1 teaspoon white sugar
¼ cup bread crumbs, or to taste
2 tablespoons butter, cut into small pieces, or more to taste

Steps:

  • Place parsnips into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and cool slightly.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat parsnips, melted butter, sherry, heavy whipping cream, salt, and white sugar together in a bowl until smooth. Spoon into a baking dish and top with bread crumbs; dot with butter pieces.
  • Bake in the preheated oven until golden, 25 to 30 minutes.

Nutrition Facts : Calories 401.3 calories, Carbohydrate 45.9 g, Cholesterol 64.4 mg, Fat 23.8 g, Fiber 11.3 g, Protein 3.7 g, SaturatedFat 14.6 g, Sodium 643 mg, Sugar 11.2 g

MASHED PARSNIPS



Mashed Parsnips image

Make and share this Mashed Parsnips recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 1/2 lbs parsnips, peeled and quartered
3 chicken bouillon cubes
1 tablespoon fresh lemon juice
4 tablespoons unsalted butter, melted
1/2 cup heavy cream, warmed
salt & freshly ground black pepper, to taste
2 tablespoons snipped fresh chives

Steps:

  • Place the parsnips in a saucepan with water to cover. Add the bouillon and lemon juice.
  • Simmer for 20 minutes or until very tender; drain.
  • Mash, adding the butter and cream. Season with salt and pepper.
  • Serve immediately, garnished with snipped chives.

MASHED PARSNIPS AND POTATOES



Mashed Parsnips and Potatoes image

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

4 pounds Yukon gold potatoes
2 pounds parsnips
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) butter
2 tablespoons chopped chives

Steps:

  • Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.

PARSNIP MASH



Parsnip Mash image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0

Steps:

  • Peel and roughly chop 2 pounds parsnips. Cook in boiling salted water until soft, about 20 minutes; drain. Puree with 3 tablespoons butter; season with salt and pepper. Sprinkle with grated parmesan.
  • Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

JAZZED-UP PARSNIP MASH



Jazzed-up parsnip mash image

Sweet root vegetables given a spicy boost

Provided by Ruth Watson

Categories     Dinner, Side dish

Time 35m

Number Of Ingredients 7

1 ½kg medium-sized parsnips , peeled
85g butter
1 tsp ground cumin
¼ tsp hot chilli powder
a scraping of fresh nutmeg
150ml milk
2 tbsp hazelnut oil (or 1tbsp walnut oil)

Steps:

  • Cut the parsnips into large, fairly evensized chunks: the skinny end will make one chunk, then either halve or quarter the bulky part lengthways, remove the core, and cut into similar-sized pieces.
  • Bring a large saucepan of salted water to the boil, tip in the parsnips and cook briskly for 10-15 minutes, half-covered, until tender but not slushy. Drain well, then return parsnips to the saucepan.
  • Push the parsnips to one side and put the butter, spices and plenty of ground black pepper into the space. Return the saucepan to a very low heat and let the butter melt, the spices warm through and the parsnips continue to dry for a few minutes.
  • Now add the milk and oil and mash the parsnips vigorously, until smooth. (They won't look as smooth as potato mash but a quick taste will tell you if there are any lumps left.) Adjust the seasoning, if necessary, and serve immediately.

Nutrition Facts : Calories 269 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 24 grams carbohydrates, Fiber 8 grams fiber, Protein 4 grams protein, Sodium 0.35 milligram of sodium

MASHED PARSNIPS AND CARROTS



Mashed Parsnips and Carrots image

This is such a simple recipe I am surprised that there isn't one posted - I couldn't find one. I love the flavor of the two veggies together with that touch of nutmeg - I hope you do too

Provided by Bergy

Categories     Vegetable

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 5

1 1/2 cups parsnips, peeled, cored and cut into 3/4-inch pieces
1 1/2 cups carrots, peeled (scraped)
1 tablespoon butter
1/4 teaspoon nutmeg
fresh ground pepper

Steps:

  • Cover the prepared vegetables with water, bring to a boil and simmer until soft, apprx 20 minutes, drain.
  • Coarse mash the vegetables, add the nutmeg, pepper & butter, mix well.
  • Serve.

Nutrition Facts : Calories 111.1, Fat 4.3, SaturatedFat 2.5, Cholesterol 10.2, Sodium 84.6, Carbohydrate 18.2, Fiber 5.1, Sugar 6.3, Protein 1.4

MASHED PARSNIPS AND POTATOES



Mashed Parsnips and Potatoes image

The sweetness of the parsnips is balanced by adding potatoes. If your parsnips are very large, cut out the woody core before cooking them.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

4 tablespoons unsalted butter
2 small leeks, white parts only, washed well, thinly sliced crosswise
1 pound parsnips, peeled, roughly chopped
1 pound Idaho potatoes, peeled, roughly chopped
1/2 cup milk
Coarse salt and freshly ground pepper

Steps:

  • In a large saucepan, melt 2 tablespoons butter over medium heat. Add leeks, and cook, stirring occasionally, until softened, about 4 minutes. Add parsnips, and cook, stirring occasionally, until they begin to soften, about 5 minutes more. Add potatoes and 3 cups cold water; bring to a boil. Cover and reduce heat to a gentle simmer. Cook until parsnips and potatoes are very tender and begin to fall apart, about 20 minutes.
  • Drain in a colander. Press hot parsnips and potatoes through a ricer back into saucepan over low heat. (Alternatively, mash by hand.) Add remaining 2 tablespoons butter and the milk, and combine well. Season with salt and pepper, and serve immediately.

MASHED PARSNIPS



Mashed Parsnips image

Provided by Robert Farrar Capon

Categories     side dish

Time 10m

Yield 8 servings

Number Of Ingredients 2

8 to 12 large parsnips
Butter, salt and white pepper to taste

Steps:

  • Peel the parsnips but do not cut them up. Simmer them in water to cover until completely tender. Drain.
  • Scrape the outer pulp of the parsnips into a bowl. Discard the tough cores.
  • Mash the pulp, adding butter, plus salt and pepper to taste. Reheat before serving.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 1 gram, Carbohydrate 34 grams, Fat 3 grams, Fiber 9 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 9 grams, TransFat 0 grams

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