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 GARLIC-PARMESAN MASHED POTATOES
Tired of plain mashed potatoes? Why not try adding something new?
Provided by CNM CATERING
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes.
- While potatoes are cooking, melt butter over medium-low heat in a small saucepan. Add garlic and saute until soft, about 5 minutes.
- Drain potatoes and return to the pot. Add garlic-butter mixture, milk, Parmesan cheese, parsley, sea salt, and pepper; mash until smooth.
Nutrition Facts : Calories 277.8 calories, Carbohydrate 43 g, Cholesterol 23.1 mg, Fat 8.1 g, Fiber 5.1 g, Protein 9.5 g, SaturatedFat 5 g, Sodium 365.8 mg, Sugar 4.2 g
PARSNIP MASH
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.
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
MASHED POTATOES AND PARSNIPS WITH CHEDDAR
Provided by Rachael Ray : Food Network
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pot, cover the potatoes and parsnips with cold water. Bring to a boil, salt the water and cook until fork-tender. Drain and return to the pot; mash with the butter, cheese and milk. Season with salt, pepper and nutmeg. Stir in the chives. Serve with the Gravy.
- Place a small to medium pot over medium heat and add the butter. When melted, sprinkle in the flour and mix with a wooden spoon to make a roux¿it should look like wet sand. Stir for a couple minutes, then whisk in the stock, making sure to get into the corners of the pan, and bring to a simmer. Let cook for a few minutes, then add the Worcestershire and season with salt and pepper.
MASHED POTATOES WITH CARAMELIZED GARLIC AND PARSNIPS
Provided by Melissa Roberts
Categories Milk/Cream Garlic Potato Side Roast Thanksgiving Vegetarian Parsnip Winter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F with racks in upper and lower thirds.
- Wrap each potato in foil, then prick potatoes through foil several times with a fork. Cut off and discard 1/2 inch from top of garlic head, exposing cloves. Put garlic on a double layer of foil, then drizzle with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt. Twist foil tightly to enclose.
- Roast potatoes and garlic on rack in upper third of oven until tender, 1 to 1 1/4 hours.
- About 30 minutes before potatoes and garlic finish roasting, toss parsnips with 1/4 teaspoon salt and remaining 2 1/2 tablespoons oil in a small baking pan. Spread out in an even layer and roast in lower third of oven, stirring once or twice, until tender and golden, about 25 minutes.
- Unwrap garlic and cool to warm, then squeeze cloves into a large bowl and mash well with a fork. Stir in roasted parsnips.
- Heat milk, butter, white pepper, and 1 1/4 teaspoons salt in a small saucepan over medium-low heat until butter is melted.
- While milk mixture heats, unwrap baked potatoes and force through ricer into bowl with garlic and parsnips. (Ricer will catch skins.)
- Pour in hot milk mixture and gently stir with a large heatproof rubber spatula until combined.
A NO RECIPE BAKED MASHED PARSNIPS, ONION & CAULIFLOWER
We all know about mashed parsnips, and mashed cauliflower, but how about both for a great flavor. A little onion and garlic and then put in a pan topped with a parmesan crust. This is not hard and no fancy whipping, just a potato masher, a little butter and cream, a few bread crumbs and cheese to top it off and done. NO RECIPE. Now, I call this a no recipe, because you can more or less of each ingredient according to your directions, Some like theirs creamier, some don't; some more parsnips some less, so add what you want. However, even though this is a no recipe, these are the approximately ingredients I use. But, feel to use more or less to your liking. Make it your own by adding herbs or even different cheeses.
Provided by SarasotaCook
Categories < 60 Mins
Time 50m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 368, Fat 24.2, SaturatedFat 14.6, Cholesterol 77.1, Sodium 569.4, Carbohydrate 30.7, Fiber 6, Sugar 6.5, Protein 9.6
GARLIC MASHED POTATOES AND PARSNIPS
My kids love the taste of garlic, they also love mashed potatoes! I decided to give this a try and added a couple of parsnips in with the potatoes. I shouldn't have done this now because my boys want this for every meal!
Provided by Witch Doctor
Categories Potato
Time 1h55m
Yield 14 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 188, Fat 7.9, SaturatedFat 4.6, Cholesterol 19.3, Sodium 197.6, Carbohydrate 27.7, Fiber 4, Sugar 3.1, Protein 2.9
WHIPPED PARSNIPS WITH ROASTED GARLIC
Categories Mixer Garlic Vegetable Side Roast Parsnip Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Cut 1/4 inch off top of garlic. Discard top. Wrap head tightly in foil. Place on rack in oven; roast until garlic is tender, about 1 hour. Cool. Press garlic to release from skin. Transfer garlic to small bowl; mash.
- Cook parsnips in pot of boiling salted water until very tender, about 25 minutes. Drain well, reserving 1/2 cup cooking liquid. Return parsnips to pot. Add cream, butter, nutmeg, and mashed garlic. Beat with handheld electric mixer until smooth, thinning with some of reserved cooking liquid if mixture is too thick. Season to taste with salt and pepper.
GARLIC-PARMESAN MASHED POTATOES
Creamy Yukon gold potatoes and chicken broth team up to create a luscious holiday side so yummy you'll find yourself whipping them up on weeknights as well.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 14
Number Of Ingredients 7
Steps:
- In 6-quart saucepan, place potatoes and enough water to cover. Heat to boiling over high heat. Reduce heat to medium-low; cook 15 to 20 minutes, stirring occasionally, until potatoes are very tender.
- Meanwhile, in 2-quart saucepan, heat broth, garlic, butter and salt to boiling over high heat. Reduce heat to medium-high. Boil 18 to 20 minutes, until reduced by half; remove from heat. Mash garlic in broth mixture with potato masher.
- Drain potatoes, and return to pan. Pour broth mixture over potatoes, and mash together until fluffy; stir in cheese. Top with chives.
Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 2 g, TransFat 0 g
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