Make Ahead Parsnip Apple Mash Recipes

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PARSNIP MUFFINS



Parsnip Muffins image

Provided by Alton Brown

Time 1h15m

Yield 12 muffins

Number Of Ingredients 12

1-ounce sliced almonds
Nonstick spray
8 1/2 ounces all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
3 whole eggs
3/4 cup plain whole milk yogurt
1/4 cup vegetable oil
8 ounces sugar
10 ounces grated parsnips

Steps:

  • Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats. Meanwhile, spray a standard 12-cup muffin tin with the nonstick spray and set aside.
  • Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
  • Whisk the eggs, yogurt, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened, there will be some lumps. Divide the mixture evenly among the muffin cups using a level 2 1/2-ounce disher or 1/3 cup measure. Sprinkle the top of each muffin with the toasted almonds. Bake for 20 to 25 minutes or until the muffins reach an internal temperature of 210 degrees F and are golden brown, rotating halfway through baking. If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days.

Nutrition Facts : Calories 241, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 48 milligrams, Sodium 231 milligrams, Carbohydrate 39 grams, Fiber 2 grams, Protein 5 grams, Sugar 21 grams

MASHED PARSNIPS AND POTATOES



Mashed Parsnips and Potatoes image

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

4 pounds Yukon gold potatoes
2 pounds parsnips
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) butter
2 tablespoons chopped chives

Steps:

  • Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.

MAKE-AHEAD PARSNIP-APPLE MASH



Make-Ahead Parsnip-Apple Mash image

Earthy parsnips are sweetened with apples and blended into a delightfully silky puree.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 50m

Yield Serves 10 to 12

Number Of Ingredients 5

3 tablespoons cold unsalted butter
2 pounds parsnips, peeled and sliced into 1/2-inch-thick rounds
1 pound tart apples (about 3), such as Granny Smith, peeled and cut into 1-inch cubes
2 1/2 cups water
Coarse salt

Steps:

  • Melt 2 tablespoons butter in a large heavy skillet over medium heat. Cook parsnips in a single layer until just golden on bottoms, about 10 minutes. Flip, and add apples, water, and 1 1/4 teaspoons salt. Raise heat to medium-high, and simmer, covered, until parsnips and apples are very soft, about 20 minutes.
  • Remove from heat, and let stand, covered to retain moisture, until slightly cooled, about 5 minutes. Puree mixture in a blender until smooth. With machine running, add remaining tablespoon butter.

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

CARROT AND PARSNIP MASH



Carrot and Parsnip Mash image

Nutty carrots!

Provided by Ann

Categories     Side Dish     Vegetables     Carrots

Yield 8

Number Of Ingredients 6

1 ½ pounds carrots, coarsely chopped
2 pounds parsnips, peeled and cut into 1 1/2 inch pieces
½ cup butter, diced
1 pinch ground nutmeg
salt to taste
ground black pepper to taste

Steps:

  • Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
  • Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Warm over low heat, stirring often. Transfer to bowl. Serve.

Nutrition Facts : Calories 222.4 calories, Carbohydrate 28.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 8 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 151.8 mg, Sugar 9.5 g

APPLE-PARSNIP MASH



Apple-Parsnip Mash image

Instead of mashed potatoes, try this sweet, lower-calorie puree, which needs only a bit of butter.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

1 pound parsnips, peeled and cut into 1/2-inch pieces
1 pound apples (such as Honeycrisp or Fuji), peeled, cored, and cut into 1/2-inch pieces
1 cup water
1 tablespoon unsalted butter
Coarse salt and ground pepper

Steps:

  • In a medium saucepan, combineparsnips, apples, and water. Coverand bring to a boil over medium-high.Reduce heat to mediumand cook, covered, until parsnipsare completely tender, 25 to30 minutes. Transfer mixture to afood processor, add unsalted butter, and process untilsmooth. Season with coarsesalt and ground pepper.

Nutrition Facts : Calories 156 g, Fat 3 g, Fiber 7 g, Protein 2 g

ARIADNE'S NEW ENGLAND PARSNIP-APPLE-ONION BAKE



Ariadne's New England Parsnip-Apple-Onion Bake image

Buttery smooth parsnips, delicately sweetened with apples, caramelized onions, and nutmeg, with lemon and pepper seasoning, make a delicious complement to poultry or spiced fish entrees. Casserole can be prepared up to one day in advance, just cover and refrigerate before baking. Leftovers are great reheated in the morning as a side to eggs with biscuits and sausage gravy.

Provided by Ariadne

Categories     Side Dish     Vegetables     Onion

Time 1h15m

Yield 8

Number Of Ingredients 13

4 ½ cups low-sodium chicken broth
1 ½ cups water
½ pound parsnips, peeled cut into 1-inch chunks
4 cloves garlic, crushed and minced
½ bay leaf
½ teaspoon dried thyme
salt and ground black pepper to taste
¾ cup butter, at room temperature, divided
¾ teaspoon ground nutmeg, or to taste
¼ teaspoon powdered lemon rind
1 large onion, thinly sliced
1 lemon wedge
1 large Granny Smith apple, cored and thinly sliced

Steps:

  • Combine broth, water, parsnips, garlic, bay leaf, thyme, salt, and pepper in a large pot and bring to a boil. Reduce heat to a simmer, cover partially, and cook until parsnips are tender, 15 to 20 minutes. Drain and transfer to a large bowl.
  • Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch glass pie plate with 1 tablespoon butter.
  • Add 1/2 cup butter, nutmeg, and lemon rind to the bowl with the parsnips. Use an electric mixer to beat until mixed thoroughly but still slightly chunky. Transfer mixture to the prepared pie plate.
  • Melt remaining butter in a large, heavy skillet over medium-high heat. Add onion and saute until translucent and beginning to brown, about 10 minutes. Spread onion evenly over parsnip mixture.
  • Place apple slices in a bowl and add a squeeze of lemon juice; toss to coat. Spread apple slices evenly over onion. Season with additional lemon juice, nutmeg, and pepper.
  • Bake in the preheated oven until heated through and top is beginning to crisp, about 25 minutes.

Nutrition Facts : Calories 211.4 calories, Carbohydrate 12.9 g, Cholesterol 48 mg, Fat 17.8 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 11.3 g, Sodium 211.4 mg, Sugar 5.4 g

PARSNIP MASH WITH APPLE



Parsnip mash with apple image

Finnish your meal with this splendid side dish. Perfect with pork chops or sausages

Provided by Good Food team

Categories     Dinner, Side dish, Supper

Time 27m

Number Of Ingredients 6

850g parsnip , peeled and cut into small chunks
2 Bramley apples , peeled, cored and quartered
50g butter , plus a little extra to serve
¼ tsp ground cumin
¼ tsp ground coriander
100ml milk

Steps:

  • Cook the parsnip and apple in a pan of salted simmering water for 10 mins until tender, then drain. Put the pan back on the heat, add the butter and spices, then cook for a few mins before adding the milk and warming through.
  • Add this to the parsnips and apple, season well then whizz in the food processor until smooth, or mash well by hand. Spoon into a bowl and drizzle with a little melted butter to serve.

Nutrition Facts : Calories 276 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 22 grams sugar, Fiber 11 grams fiber, Protein 5 grams protein, Sodium 0.28 milligram of sodium

PORK AND APPLE SAUSAGES WITH PARSNIP AND POTATO MASH



Pork and Apple Sausages With Parsnip and Potato Mash image

Make and share this Pork and Apple Sausages With Parsnip and Potato Mash recipe from Food.com.

Provided by hectorthebat

Categories     Pork

Time 34m

Yield 2 serving(s)

Number Of Ingredients 8

1 lb sausage
2 lbs potatoes
8 ounces parsnips
1/2 pint beer
2 teaspoons sugar
1 tablespoon gravy, granules
butter
milk

Steps:

  • Place potatoes and parsnips into a saucepan with water and boil for 10-15 minutes until soft.
  • Meanwhile, in a large frying pan, dry fry sausages for 12-minutes until brown and cooked through. Add light beer and allow to simmer for 2-3 minutes. Add sugar and gravy granules, stirring continuously, and allow to thicken.
  • Drain potatoes and parsnips and mash with knob of butter and a little milk. Serve sausages with the mash and seasonal vegetables.

Nutrition Facts : Calories 1239.4, Fat 66.2, SaturatedFat 22.4, Cholesterol 131.8, Sodium 2256.6, Carbohydrate 115.4, Fiber 15.6, Sugar 13.2, Protein 38.6

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Top Asked Questions

What is the best way to cook parsnips and apples?
Cook the parsnip and apple in a pan of salted simmering water for 10 mins until tender, then drain. Put the pan back on the heat, add the butter and spices, then cook for a few mins before adding the milk and warming through. Add this to the parsnips and apple, season well then whizz in the food processor until smooth, or mash well by hand.
How do you cook a parsnip and Apple stew?
Cook the parsnip and apple in a pan of salted simmering water for 10 mins until tender, then drain. Put the pan back on the heat, add the butter and spices, then cook for a few mins before adding the milk and warming through.
Can you make parsnip mash ahead of time?
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. Make up to 2 hours ahead, then gently reheat, stirring often with a drop more milk and a dab of butter.
How do you mash parsnips for mashed potatoes?
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.)

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