Creamy Parsnip Mash 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

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 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

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.

CREAMY PARSNIP MASH



Creamy Parsnip Mash image

Yield Makes 8 servings

Number Of Ingredients 7

2 1/2 pounds 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 and 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.

CREAMED PARSNIPS



Creamed Parsnips image

This recipe is from "New British Classics" by Gary Rhodes. Creaming the parsnips in this way, instead of just boiling and mashing them, gives them much more flavor.

Provided by Sascha

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb parsnip, peeled and diced with the core removed
1 dash lemon juice
2 ounces butter
3 1/2 fluid ounces water
2 fluid ounces double cream
salt and pepper

Steps:

  • Squeeze lemon juice over parsnips, ensuring all pieces are covered.
  • Melt butter in a saucepan and add parsnips once it begins to foam. Stir to coat and then add water.
  • Cook on low heat for 15 minutes until tender and broken down.
  • Slowly bring the double cream to a gentle boil.
  • Place the parsnips and cream in a blender, season with salt and pepper, and puree until smooth. They can also be pressed through a sieve after being pureed to ensure a smoother finish.

Nutrition Facts : Calories 238.3, Fat 17.4, SaturatedFat 10.8, Cholesterol 50.9, Sodium 119, Carbohydrate 20.9, Fiber 5.6, Sugar 5.5, Protein 1.8

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



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.

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