Garlic Parmesan Mashed Parsnips Recipes

GARLIC PARMESAN MASHED PARSNIPS

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

GARLIC MASHED POTATOES AND PARSNIPS

Steps:

• Peel potatoes and parsnips; cut into 1/2 inch chunks. Cook in a Dutch oven or large saucepan in boiling salted water until tender, about 25 to 30 minutes. Drain.
• Meanwhile, preheat oven to 350 degrees F.
• Cut about 1/2 inch off tip of garlic head, and discard. Place garlic bulb in a custard cup. Drizzle with olive oil. Cover with foil and bake in the preheated oven for 20 minutes or until tender when pierced with the tip of a sharp knife. Let cool. Squeeze garlic pulp out of the peels. mash with a fork, and set aside.
• Press the potatoes and parsnips through a potato ricer or food mill (or mash with a potato masher), and return them to the Dutch oven.
• Heat milk and butter in a small saucepan just until boiling. Stir into the potato mixture. Stir in the mashed garlic, the 3/4 tsp salt, and the 1/8 tsp pepper. heat through. Season to taste with additional salt and pepper. Serve immediately.

A NO RECIPE BAKED MASHED PARSNIPS, ONION & CAULIFLOWER

Steps:

• Vegetables -- In a large pot, add the cauliflower and parsnips and then top with enough salted water to cover the vegetables. Bring up to a boil and then reduce to medium and cook until the parsnips and cauliflower is tender. They should take about 10-15 minutes. Drain and return to the pot to dry out the extra water. Reduce the temp to medium low.
• Topping -- As the vegetables cook -- Just put the butter in a small microwavable bowl or cup and melt, just a few seconds. Remove and let cool a minute or so, then stir in the bread crumbs and cheese and set to the side.
• Mash -- Now in the pot with the vegetables after they have dried a minute or so (medium, low heat), add the butter, cream, onion, garlic, salt and pepper and start slow. Mash and see what the texture is. You can always use a bit more cream or a bit more butter, but I start slow and add a little at a time. Mash until you get the consistency you like.
• Bake -- 350 degree oven preheated. Just add the mashed vegetables to a small baking dish sprayed with non-stick spray and then top with the bread crumbs. Bake until golden brown. About 15-20 minutes.
• Serve -- With anything and enjoy. It's like a baked potato dish, but no spuds - Just healthier. Really good!

PARMESAN GARLIC MASHED TURNIPS

Steps:

• 1. use a vegetable peeler and remove the skins from the turnips, dice and place in a large pot. (some turnips come with a waxy coating that will come off when peeled).
• 2. place the potato in with turnips (do not peel). this will get rid of the bitter taste of the turnips while they are cooking.
• 3. cover the turnips with cool water and place on the stove. add salt and bring to a boil. reduce heat to medium and cover. cook for about 15 minutes or until turnips are tender when pierced with a fork.
• 4. while the turnips are cooking, drain and remove potato. pour turnips back into pot and mash with potato masher. stir in the garlic milk mixture a little at a time, then stirring in remaining butter.
• 5. you may not need all of the milk. gently stir and add in the parmesan. serve warm.