BAKED MASHED PARSNIPS
This was served at a dinner I went to recently. I am not familiar with cooking parsnips, but this dish was delicious. I hope to try it soon.
Provided by Barbara
Categories Side Dish Vegetables
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Place parsnips into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and cool slightly.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat parsnips, melted butter, sherry, heavy whipping cream, salt, and white sugar together in a bowl until smooth. Spoon into a baking dish and top with bread crumbs; dot with butter pieces.
- Bake in the preheated oven until golden, 25 to 30 minutes.
Nutrition Facts : Calories 401.3 calories, Carbohydrate 45.9 g, Cholesterol 64.4 mg, Fat 23.8 g, Fiber 11.3 g, Protein 3.7 g, SaturatedFat 14.6 g, Sodium 643 mg, Sugar 11.2 g
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
MASHED PARSNIPS AND POTATOES
Provided by Tyler Florence
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
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.
MASHED PARSNIPS AND CARROTS
This is such a simple recipe I am surprised that there isn't one posted - I couldn't find one. I love the flavor of the two veggies together with that touch of nutmeg - I hope you do too
Provided by Bergy
Categories Vegetable
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Cover the prepared vegetables with water, bring to a boil and simmer until soft, apprx 20 minutes, drain.
- Coarse mash the vegetables, add the nutmeg, pepper & butter, mix well.
- Serve.
Nutrition Facts : Calories 111.1, Fat 4.3, SaturatedFat 2.5, Cholesterol 10.2, Sodium 84.6, Carbohydrate 18.2, Fiber 5.1, Sugar 6.3, Protein 1.4
MASHED PARSNIPS AND POTATOES
The sweetness of the parsnips is balanced by adding potatoes. If your parsnips are very large, cut out the woody core before cooking them.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- In a large saucepan, melt 2 tablespoons butter over medium heat. Add leeks, and cook, stirring occasionally, until softened, about 4 minutes. Add parsnips, and cook, stirring occasionally, until they begin to soften, about 5 minutes more. Add potatoes and 3 cups cold water; bring to a boil. Cover and reduce heat to a gentle simmer. Cook until parsnips and potatoes are very tender and begin to fall apart, about 20 minutes.
- Drain in a colander. Press hot parsnips and potatoes through a ricer back into saucepan over low heat. (Alternatively, mash by hand.) Add remaining 2 tablespoons butter and the milk, and combine well. Season with salt and pepper, and serve immediately.
JAZZED-UP PARSNIP MASH
Sweet root vegetables given a spicy boost
Provided by Ruth Watson
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 7
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
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
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.
CREAMY PARSNIP MASH
Yield Makes 8 servings
Number Of Ingredients 7
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.
MASHED PARSNIPS
Provided by Robert Farrar Capon
Categories side dish
Time 10m
Yield 8 servings
Number Of Ingredients 2
Steps:
- Peel the parsnips but do not cut them up. Simmer them in water to cover until completely tender. Drain.
- Scrape the outer pulp of the parsnips into a bowl. Discard the tough cores.
- Mash the pulp, adding butter, plus salt and pepper to taste. Reheat before serving.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 1 gram, Carbohydrate 34 grams, Fat 3 grams, Fiber 9 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 9 grams, TransFat 0 grams
More about "mashedparsnips recipes"
MASHED PARSNIPS RECIPE | GIRL HEART FOOD®
From girlheartfood.com
Ratings 11Category Side DishServings 4Total Time 30 mins
- Place parsnips into a large pot and cover with cold water (there should be an inch or two of water above the parsnips, basically ensuring that it is fully submerged and covered by the water). Bring to a boil (reduce the heat, if necessary, while still maintaining a boil) and cook for 20 minutes or until tender. Drain.
- Meanwhile, combine cream with butter in a small saucepan over medium-low heat just to heat through.
- Place parsnips back into a pot or bowl and mash.Note: Mashed parsnips have a rougher consistency than potatoes. If you want to rice them instead, you can.
MASHED PARSNIPS - DELICIOUS ALTERNATIVE TO MASHED POTATOES
From recipesformen.com
5/5 (3)Category SidesCuisine BritishTotal Time 27 mins
- Boil a pan of water with a pinch of salt, and use it to boil the potatoes and parsnips. The smaller they are cut the quicker they will cook.
- Remove the vegetables from the heat after about 20 minutes, when the potatoes are tender but not yet disintegrating. Make sure the parsnips are cooked by cutting with a knife.
- Drain the potatoes and parsnips in the pan. I use the pan lid to hold the veggies in the pan while I drain the water into the sink. It saves having to wash a colander or sieve.
- Then add the butter and milk and mash them using a masher until they are smooth. Then add the nutmeg and salt and pepper to taste and mix all together.
MASHED PARSNIPS WITH LEMON AND HERBS - RECIPE
From finecooking.com
PARSNIP MASH - EASY, VEGAN & READY IN 30 MINUTES!
From mymillennialkitchen.com
19 AWESOME PARSNIP RECIPES FOR MAINS, SIDES, AND MORE
From bonappetit.com
RECIPES WITH PARSNIPS | TASTE OF HOME
From tasteofhome.com
33 PARSNIP RECIPES TO TRY TODAY - TASTE OF HOME
From tasteofhome.com
THE BEST PARSNIP RECIPES | MARTHA STEWART
From marthastewart.com
VEGAN CREAMY MASHED PARSNIPS {EASY, 3 INGREDIENTS}
From powerhungry.com
CREAMY PALEO MASHED PARSNIPS - EMPOWERED SUSTENANCE
From empoweredsustenance.com
MASHED CARROTS AND PARSNIPS - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
MASHED POTATOES AND PARSNIPS WITH CHIVES AND PARSLEY …
From simplyrecipes.com
MASHED POTATOES AND PARSNIPS - DIZZY BUSY AND HUNGRY!
From dizzybusyandhungry.com
MASHED TURNIPS AND PARSNIPS - SPEND WITH PENNIES
From spendwithpennies.com
MASHED PARSNIPS AND POTATOES WITH THYME INFUSED BUTTER
From dailyappetite.com
MASHED PARSNIPS WITH CHIVES | DINNER RECIPES | GOODTOKNOW
From goodto.com
HOW TO MAKE PARSNIP AND POTATO MASH - GOOD HOUSEKEEPING
From goodhousekeeping.com
GARLICKY MASHED POTATOES AND PARSNIPS RECIPE FROM RACHAEL RAY …
From rachaelrayshow.com
MASHED PARSNIPS - A FRESH LIFE WITH COURTNEY
From afreshlifewithcourtney.com
RACHAEL RAY'S GARLICKY MASHED POTATOES & PARSNIPS RECIPE
From rachaelray.com
PARSNIP MASH RECIPE / RIVERFORD
From riverford.co.uk
SMASHED PARSNIPS RECIPE | EATINGWELL
From eatingwell.com
CREAMY MASHED PARSNIPS & POTATOES W/ HORSERADISH - DARING …
From daringgourmet.com
BEST MASHED PARSNIPS AND POTATOES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
MASHED POTATOES AND PARSNIPS RECIPE | MYRECIPES
From myrecipes.com
CREAMY VEGAN MASHED PARSNIPS - COOK VEGGIELICIOUS
From cookveggielicious.com
LOADED MASHED PARSNIPS - A DELICIOUSLY EASY VEGETABLE SIDE DISH …
From mysuburbankitchen.com
PARSNIP MASHED POTATO RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
MASHED PARSNIPS WITH CHIVES | METRO
From metro.ca
THE 4 BEST WAYS TO COOK PARSNIPS - PALEO GLUTEN-FREE GUY
From paleoglutenfreeguy.com
PARSNIP AND POTATO MASH RECIPE
From mashed.com
RECIPE: CREAMY MASHED PARSNIPS | WHOLE FOODS MARKET
From wholefoodsmarket.com
INSTANT POT CREAMY PARSNIP MASH - GOOD FOOD BADDIE
From goodfoodbaddie.com
PARSNIP RECIPE --CREAMY MASHED PARSNIPS - YOUTUBE
From youtube.com
HEALTHY MASHED PARSNIPS RECIPE - RUNNING IN A SKIRT
From runninginaskirt.com
TOP 10 WAYS WITH PARSNIPS | BBC GOOD FOOD
From bbcgoodfood.com
GARLIC PARMESAN MASHED PARSNIPS | A WICKED WHISK
From awickedwhisk.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love