MASHED PARSNIPS
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
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
Parsnips, with their subtle sweetness, make a lovely accompaniment to roast meats.
Time 15m
Yield Serves 4
Number Of Ingredients 5
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
GARLIC PARMESAN MASHED PARSNIPS
Garlic Parmesan Mashed Parsnips | Garlic Parmesan Mashed Parsnips are easy, creamy and flavored with garlic, butter and Parmesan cheese. These are the perfect versatile side dish to compliment any meal. | A Wicked Whisk | https://www.awickedwhisk.com
Provided by Heather - A Wicked Whisk
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Start by peeling, washing and cutting parsnips into 1" chunks
- Add parsnips to large pot of cold salted water and bring to a boil.
- While parsnips are cooking, in a small saucepan, gently heat the cream, butter and garlic powder over low heat.
- Boil parsnips for 15-20 minutes or until parsnips are fork tender. Drain and return parsnips to pot
- Add in cheddar cheese, parmesan cheese, butter/cream/garlic mixture and salt and using a potato masher, mash parsnips to personal preference. You may also use an electric hand mixer for a smoother, creamier texture
- Garnish with chives (optional) and serve immediately
- Leftovers can be stored in an air-tight container in the refrigerator for 2 - 3 days
Nutrition Facts : ServingSize 8 ea, Calories 313.1 kcal, Carbohydrate 21.4 g, Protein 11.6 g, SaturatedFat 13.4 g, Cholesterol 67 mg, Sodium 382.7 mg, Fat 21.4 g, Fiber 4.1 g, Sugar 6 g, UnsaturatedFat 7 g
CREAMY PARSNIP MASH
Yield Makes 8 servings
Number Of Ingredients 7
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.
BAKED MASHED PARSNIPS
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
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
JAZZED-UP PARSNIP MASH
Sweet root vegetables given a spicy boost
Provided by Ruth Watson
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 7
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
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