Creamy Mashed Turnips And Parsnips Vegan Recipes

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VEGAN CREAMY MASHED PARSNIPS {3 INGREDIENTS, EASY}



Vegan Creamy Mashed Parsnips {3 ingredients, easy} image

Easy, vegan creamy mashed parsnips that are actually pureed in the food processor. Made with 3 ingredients (plus salt & pepper to taste).

Provided by Camilla

Categories     Side Dish

Time 30m

Number Of Ingredients 5

1 and 1/2 pounds parsnips
2 tablespoons extra virgin olive oil (or oil of choice)
pinch of ground nutmeg
fine sea salt & freshly ground black pepper
Optional: minced fresh chives

Steps:

  • Bring a large pot of water to a boil.
  • Meanwhile, peel and trim the parsnips. Cut into 1-inch pieces.
  • Add the parsnips to water and boil for 15 to 20 minutes until very tender. Drain, reserving 1/4 cup cooking water.
  • Place parsnips in a food processor. Puree until smooth. Add the olive oil and nutmeg; puree until smooth, adding a bit of reserved water, if needed, until very creamy. Season generously, to taste, with salt and pepper. Serve, sprinkling with chives if desired, and eat!

Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

CREAMY MASHED TURNIPS AND PARSNIPS (VEGAN)



Creamy Mashed Turnips and Parsnips (Vegan) image

Mashed potatoes are one of my favorite foods, but it's fun and healthy to sub in different root veggies from time to time. This is one of my favorite combinations so far. The tartness of the turnips is nicely balanced by the sweetness of the parsnips. I enjoy these with Recipe #248055, Recipe #401093, or Recipe #361996.

Provided by Prose

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

2 large turnips
4 large parsnips
1/4 cup vegan margarine (Earth Balance Buttery Spread)
1/4 cup plain soymilk (more or less as needed)
2 tablespoons vegan mayonnaise (Vegenaise...optional, but recommended for super creaminess)
salt and pepper

Steps:

  • Bring a large pot of water to a boil. Meanwhile wash your veggies and chop them into large cubes.
  • Add the veggies to the boiling water and cook for about 20 minutes. When they are tender, drain them, return them to the pot, and mash them with whatever mashing utensil you have on hand.
  • Stir in the remaining ingredients, taste, and adjust the seasonings as needed.

Nutrition Facts : Calories 33.6, Fat 0.4, SaturatedFat 0.1, Sodium 69.7, Carbohydrate 6.6, Fiber 1.9, Sugar 3.5, Protein 1.5

MASHED GARLIC TURNIPS



Mashed Garlic Turnips image

For those of you who don't like or haven't tried turnip. Great with a steak, a roast, or chops. From: 500 Low-Carb Recipes by Dana Carpender

Provided by Nana Lee

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs turnips, peeled and cut into chunks
8 garlic cloves, peeled and sliced
2 tablespoons butter
2 tablespoons prepared horseradish
1 teaspoon salt or 1 teaspoon seasoning salt
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
3 tablespoons chopped fresh chives

Steps:

  • Place the turnips and the garlic in a saucepan with a tight-fitting lid.
  • Add water to fill about halfway, cover, and place over medium-high heat.
  • Bring to a boil, turn down the burner, and simmer until quite soft (about 15 minutes).
  • Drain the turnips and garlic very well.
  • Using a potato masher, mash the turnips and garlic together.
  • Stir in the butter, horseradish, salt, pepper, and nutmeg, and mix well.
  • Just before serving, stir in the chives.
  • Each serving has 10 grams of carbohydrates and 2 grams of fiber, for a total of 8 grams of usable carbs and 2 grams of protein.

TRIO OF MASHED ROOTS (PARSNIP, TURNIP AND CARROT)



Trio of Mashed Roots (Parsnip, Turnip and Carrot) image

This fall and winter farm recipe was passed down from my Irish-Canadian grandmother Agnes Walsh (Donahoe). It's a simple mash that I updated with a dash of nutmeg and cayenne. An exciting (and affordable) side dish for all holiday menus.

Provided by Wendy

Categories     Side Dish     Vegetables     Carrots

Time 40m

Yield 6

Number Of Ingredients 8

6 carrots, peeled and chopped
4 large parsnips, peeled and chopped
2 turnips, peeled and chopped
½ cup butter
½ cup heavy whipping cream
¼ teaspoon ground nutmeg
1 pinch cayenne pepper
salt and ground black pepper to taste

Steps:

  • Place carrots, parsnips, and turnips into a pot and cover with cold, lightly salted water. Bring to a boil and cook until a fork easily breaks apart the vegetables, about 25 minutes; drain. Return vegetables to the pot.
  • Mix butter, cream, nutmeg, cayenne pepper, salt, and black pepper into vegetables; roughly mash together with a potato masher until vegetables are broken down but individual colors are still visible.

Nutrition Facts : Calories 354.2 calories, Carbohydrate 36.2 g, Cholesterol 67.8 mg, Fat 23.4 g, Fiber 9.9 g, Protein 3.3 g, SaturatedFat 14.4 g, Sodium 200.9 mg, Sugar 11.7 g

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