Parsnip Apple Mash Recipes

MAKE-AHEAD PARSNIP-APPLE MASH

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.

PARSNIP MASH WITH APPLE

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.

MASHED PARSNIPS

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.

APPLE-PARSNIP MASH

Steps:

• In a medium saucepan, combine parsnips, apples, and the water. Cover and bring to a boil over medium-high heat. Reduce heat to medium, and cook until parsnips are completely tender, 25 to 30 minutes. Transfer mixture to a food processor, add butter, and process until smooth. Season with salt and pepper. Reheat in pan over medium if necessary before serving.
• (Per Serving)
• Calories: 156
• Fat: 3.3g (1.9g Saturated Fat)
• Protein: 1.5g
• Carbohydrates: 33g
• Fiber: 7.4g

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.

APPLE-PARSNIP MASH

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.

ROASTED PARSNIPS AND APPLES

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, combine parsnips and apples. Dot with butter. Roast until parsnips and apples are tender and golden, about 30 minutes, stirring halfway through. Toss with orange zest, orange juice, and cinnamon; season with salt.

JAZZED-UP PARSNIP MASH

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.