Curried Parsnip Mash Recipes

PARSNIP MASH

Parsnip Mash image

Provided by Food Network Kitchen

Time 25m

Number Of Ingredients 0

Ingredients

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.

CURRIED SWEET POTATO MASH

Curried Sweet Potato Mash image

Sweet potatoes get spiced up! These mashed potatoes are absolutely wonderful with added ginger, roasted garlic, caramelized onions, coconut oil, and a dash of turmeric and curry. No sugar or salt is needed for these wonderful root vegetables! Creme fraîche adds a creamy texture and offsets the textures of the onions and garlic. I have never had this dish anywhere but at home as my own creation because I am always looking for ways to incorporate ginger, curry, and turmeric into my diet. I love all of the ingredients!

Provided by BeachMom65

Categories Side Dish Vegetables Sweet Potatoes

Time 25m

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
1 teaspoon olive oil
1 large yellow onion, thinly sliced
1 tablespoon garlic, minced
6 medium sweet potatoes
1 tablespoon coconut oil
1 tablespoon crushed fresh ginger root
1 tablespoon creme fraiche
⅛ teaspoon curry powder
⅛ teaspoon ground turmeric
⅛ teaspoon ground black pepper

Steps:

Heat butter and olive oil in a skillet over medium heat; stir in onion and garlic. Reduce heat to low and saute until onions are soft and clear but not toasted, 10 to 15 minutes.
Pierce potatoes with a fork. Microwave 3 at a time on high power until tender, but not overdone, 5 to 6 minutes.
Mash and mix sweet potatoes with onion-garlic mixture, ginger, creme fraiche, curry powder, turmeric, and pepper until well combined.

Nutrition Facts : Calories 276 calories, Carbohydrate 48.5 g, Cholesterol 13.6 mg, Fat 8 g, Fiber 7.3 g, Protein 4 g, SaturatedFat 5.2 g, Sodium 127.5 mg, Sugar 10.7 g

CURRIED PARSNIP SOUP

Curried Parsnip Soup image

"My mum used to make this recipe at home in England, where parsnips are more widely used than here. It's very aromatic and has a nice bite from the curry and pepper." Julie Mathieson - Bristol, Tennessee

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 large onion, chopped
1 large carrot, chopped
1 tablespoon butter
1 pound parsnips, peeled and chopped
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fat-free milk

Steps:

In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until parsnips are tender. , Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; stir in milk and heat through.

Nutrition Facts : Calories 113 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 513mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

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

Ingredients

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

IRISH CARROT & PARSNIP MASH

Irish Carrot & Parsnip Mash image

This dish is still widely made in Ireland - it is sometimes called "Green, white and Gold" or "Sunshine". Lovely flavor combination with the carrots and parsnips

Provided by Bergy

Categories Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

8 ounces carrots, peeled, cut into 1/4 slices
1 pinch sugar
12 ounces parsnips, peeled and cut into 1/4 slices
2 tablespoons butter or 2 tablespoons margarine
salt
pepper
4 tablespoons chopped fresh parsley or 1 tablespoon dried parsley

Steps:

Boil the carrots in a little lightly salted water with a pinch of sugar in it, until soft and drain.
Boil the parsnips separately in lightly salted water until soft and drain.
Marsh or puree them together.
Add the butter (less or more as you wish).
Season and sprinkle with the parsley. Serve.

Nutrition Facts : Calories 139.3, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 100.5, Carbohydrate 21, Fiber 5.9, Sugar 6.8, Protein 1.7