Parsnip Potato Champ Recipes

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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.

PARSNIP POTATO GRATIN



Parsnip Potato Gratin image

Parsnips don't get much space in the produce section. But their subtle sweetness makes them worth the hunt.-Kerry Dingwall, Ponte Vedra, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 10 servings.

Number Of Ingredients 8

4 large potatoes, peeled and thinly sliced
4 medium onions, thinly sliced
3 large parsnips, peeled and thinly sliced
1-1/2 cups shredded Gruyere or Swiss cheese, divided
1 tablespoon all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups heavy whipping cream

Steps:

  • Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13x9-in. baking dish; set aside. In a small saucepan, combine the flour, salt, pepper; gradually whisk in cream. Bring to a gentle boil, stirring occasionally. Remove from the heat; pour over vegetables. Sprinkle with remaining cheese., Cover and bake at 375° for 30 minutes. Uncover; bake 20-25 minutes longer or until vegetables are tender and top is golden brown.

Nutrition Facts : Calories 412 calories, Fat 23g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 268mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 5g fiber), Protein 11g protein.

PARSNIP-POTATO MASH



Parsnip-Potato Mash image

Provided by Claire Robinson

Categories     side-dish

Time 40m

Yield 4 servings plus leftovers!

Number Of Ingredients 7

2 1/2 pounds Yukon gold potatoes, peeled and coarsely chopped
1 1/2 pounds parsnips (about 8 small), peeled and chopped
Kosher salt
1/2 cup (1 stick) unsalted butter
3/4 cup half-and-half
Freshly ground black pepper
Finely chopped chives, for garnish, optional

Steps:

  • Put the potatoes and parsnips in a large heavy-bottomed saucepan, cover with cold water and salt it generously. Bring the potatoes to a boil over high heat; reduce heat to medium and simmer until fork tender, 20 to 25 minutes. Put the butter and half-and-half in a small saucepan over medium-low heat until the butter is melted and the mixture is hot.
  • Drain the potatoes and parsnips well and return them to the hot pan. Stir the vegetables in the pan to dry them out a bit. Add the hot butter mixture and season with salt and pepper. Mash with a potato masher until smooth. Transfer to a serving bowl and garnish with chopped chives.

PARSNIP-POTATO CHAMP



Parsnip-potato Champ image

A slightly different version of the traditional Irish potato and scallion dish adds parsnips and lemon zest. I make this for my annual St. Pat's Day Dinner.

Provided by Cindy Rose

Categories     Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs potatoes, peeled and cut into 1 inch pieces
2 lbs parsnips, peeled and cut into 1 inch pieces
1/2 cup butter
6 scallions, chopped,about 1 1/2 cups
3 cloves garlic, minced
1/2 cup half-and-half
1 1/2 teaspoons salt
1 1/2 teaspoons of grated lemons, zest of
1/2 teaspoon cracked black pepper
1 tablespoon of minced fresh parsley

Steps:

  • In pot over high heat combine potatoes and parsnips with enough water to cover; boil.
  • Reduce heat to medium and simmer 25-30 minutes and then drain.
  • In same pot melt butter over low heat; add scallions and garlic; cook until softened- about 4 minutes.
  • Return potatoes and parsnips to pot; remove from heat.
  • Add next 4 ingredients; mash.
  • Transfer to bowl; dot with additional butter if desired.
  • Sprinkle with parsley.

POTATO AND PARSNIP SOUP



Potato and Parsnip Soup image

This soup never leaves leftovers in my house! It's an old favourite, adapted from my mother's recipe. Parsnips can be found in most grocery stores if you know where to look! I crumble in an extra stock cube as the veggies simmer to add more flavour but if you're using made-from-scratch stock you won't need it!

Provided by Shuzbud

Categories     Vegetable

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 8

3 cups chicken stock
7 parsnips, peeled and roughly chopped
2 potatoes, medium to large, peeled and roughly chopped
3 garlic cloves, crushed
1 1/2 cups chopped onions
1/4 cup heavy cream
1/8 teaspoon nutmeg
1 chicken stock cube (optional)

Steps:

  • Heat the chicken stock in a large pan over medium heat.
  • Add the parsnips, potatoes, garlic, and nutmeg. Also crumble in the extra stock cube if you're using it.
  • Allow to simmer for about 10 minutes. Add the onion and simmer for a further 5 minutes.
  • Blend it all in a food processor until smooth.
  • Return to the pan, stir in the cream and heat through.
  • Serve in warmed bowls.

Nutrition Facts : Calories 477.8, Fat 11.2, SaturatedFat 5.5, Cholesterol 34.4, Sodium 385.5, Carbohydrate 84.9, Fiber 15.8, Sugar 19.6, Protein 13.1

HONEY-MUSTARD PARSNIP & POTATO BAKE



Honey-mustard parsnip & potato bake image

A versatile accompaniment with a creamy gratin sauce and crunchy breadcrumb topping

Provided by Sarah Cook

Categories     Lunch, Side dish

Time 1h35m

Number Of Ingredients 10

800g potato like Desirée, cut into 2.5cm cubes
800g parsnip , cut into 2.5cm cubes
85g butter
85g plain flour
600ml milk
2 tbsp wholegrain mustard
2 tbsp clear honey
2 tbsp white wine vinegar
85g fresh white bread , whizzed to crumbs
25g grated parmesan (or vegetarian alternative), grated

Steps:

  • Bring a large pan of salted water to the boil. Tip in the potatoes and parsnips, bring back to the boil and simmer for 5 mins. Gently drain so they don't rough up too much, then tip into a baking dish.
  • Melt the butter in a big saucepan, then stir in the flour and cook for 2 mins. Gradually stir in the milk to a smooth, lump-free sauce. Cook gently, stirring constantly, until the sauce is nicely thickened - about 5 mins. Stir in the mustard, honey, vinegar and some seasoning. Pour evenly over the potatoes. Mix the crumbs and cheese together, then scatter over the top and set aside until ready to bake. You can cover the dish and chill for up to 24 hrs before finishing.
  • Cook the bake at 200C/180C fan/ gas 6 for 30-40 mins until the top is crisp and golden and the sauce hot through.

Nutrition Facts : Calories 502 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium

PARSNIP LEEK POTATO MASH



Parsnip Leek Potato Mash image

Categories     Potato     Vegetable     Side     Sauté     Thanksgiving     Vegetarian     Quick & Easy     Winter     Simmer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1 1/2 lb leeks (white and pale green parts only), chopped
5 tablespoons unsalted butter
1 lb russet (baking) potatoes
2 lb parsnips, peeled, quartered lengthwise, woody cores discarded, then cut crosswise into 1/2-inch pieces
2 cups water
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1/8 teaspoon freshly grated nutmeg
1 tablespoon finely chopped fresh flat-leaf parsley

Steps:

  • Wash leeks in a bowl of cold water, agitating water to loosen any sand, then lift leeks out and drain in a colander. Pat dry.
  • Cook leeks in 4 tablespoons butter, covered, in a4- to 5-quart heavy pot over moderate heat, stirring occasionally, until slightly softened, 5 to 7 minutes.
  • While leeks are cooking, peel potatoes and cut into 1-inch pieces. Add potatoes, parsnips, water, salt, white pepper, and nutmeg to leeks and bring to a boil, uncovered, stirring occasionally. Reduce heat and simmer, covered, stirring occasionally, until vegetables are very tender and most of liquid is absorbed, about 30 minutes. Coarsely mash, then serve sprinkled with parsley and topped with remaining tablespoon butter.

MASHED PARSNIPS AND POTATOES



Mashed Parsnips and Potatoes image

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

4 tablespoons unsalted butter
2 small leeks, white parts only, washed well, thinly sliced crosswise
1 pound parsnips, peeled, roughly chopped
1 pound Idaho potatoes, peeled, roughly chopped
1/2 cup milk
Coarse salt and freshly ground pepper

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.

MASHED POTATO 'N' PARSNIP



Mashed Potato 'n' Parsnip image

"This favorite root vegetables recipe originated with my mother, who loved parsnips," recalls Doreen Saunders of Kingston, Ontario. "I've continued the tradition of serving it for special occasions or Sunday dinners."

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 7

1 large potato, peeled and cut into 1-inch pieces
1 medium parsnip, peeled and cut into 1/2-inch pieces
1 medium carrot, cut into 1/2-inch slices
2 tablespoons milk
1 tablespoon butter
1 teaspoon brown sugar
1/4 teaspoon salt

Steps:

  • Place the potato, parsnip and carrot in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. In a small bowl, mash the vegetables with milk, butter, brown sugar and salt.

Nutrition Facts : Calories 292 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 391mg sodium, Carbohydrate 55g carbohydrate (12g sugars, Fiber 7g fiber), Protein 6g protein.

MASHED POTATOES WITH PARSNIPS



Mashed Potatoes With Parsnips image

Provided by Pierre Franey

Categories     side dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

4 large Long Island potatoes, about 1 1/2 pounds
4 large parsnips, about 1 pound
2 tablespoons butter
1/2 cup milk
Salt to taste if desired
Freshly ground pepper to taste
1/4 teaspoon freshly grated nutmeg

Steps:

  • Peel potatoes and parsnips. Trim off parsnip ends.
  • Cut parsnips lengthwise in half. Cut each half crosswise into 1-inch lengths. There should be about 3 cups.
  • Cut potatoes into pieces approxi mately the same size. There should be about 4 cups.
  • Combine potatoes and parsnips in a casserole or kettle and add cold water to about 1 inch above the level of the vegetables. Bring to a boil and let cook about 15 minutes or until the pieces are tender. Drain well and put through a ricer or food mill.
  • Put mixture in a saucepan and add butter, milk, salt, pepper and nutmeg. Beat well to blend. Serve hot.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 2 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 8 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 749 milligrams, Sugar 7 grams, TransFat 0 grams

PARSNIP-POTATO-AND-ROASTED-GARLIC PUREE



Parsnip-Potato-and-Roasted-Garlic Puree image

Provided by Molly O'Neill

Categories     dinner, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

4 large parsnips, peeled and cut into 1/2-inch thick rounds
2 large baking potatoes, peeled and cut into 1/2-inch cubes
10 large cloves roasted garlic, peeled
1/2 cup low-fat milk
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • Place the parsnips in a large saucepan and cover with water. Place over medium-high heat and bring to a boil. Reduce heat and simmer for 5 minutes. Add the potatoes and cook until parsnips and potatoes are soft, about 15 minutes. Drain well and pass the vegetables through a ricer into a medium-size bowl.
  • Stir the roasted garlic and the milk into the puree until well combined. Add the salt and pepper to taste. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 0 grams, Carbohydrate 67 grams, Fat 1 gram, Fiber 10 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 888 milligrams, Sugar 10 grams

POTATO PARSNIP PURéE



Potato Parsnip Purée image

Categories     Milk/Cream     Potato     Side     Thanksgiving     Vegetarian     Quick & Easy     Parsnip     Fall     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 8

2 pounds parsnips, peeled and cut into 1-inch pieces
2 pounds russet (baking) potatoes, peeled and cut into 2-inch pieces
1 tablespoon plus 1/2 teaspoon salt
1 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
1/4 teaspoon black pepper
Special Equipment
a potato ricer or a food mill fitted with medium disk

Steps:

  • Cover parsnips and potatoes with cold water by 1 inch in a 6- to 8-quart pot, then add 1tablespoon salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.
  • Meanwhile, bring cream, butter, pepper, and remaining 1/2 teaspoon salt to a simmer in 4-quart heavy pot over moderate heat.
  • Drain vegetables in a colander. Force warm vegetables through ricer into cream mixture, then stir to combine well.

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Top Asked Questions

How do you cook parsnips like potatoes?
Cook parsnip pieces 10 minutes, or until they are fork-tender. Return to the saucepan, or pour into a large bowl. Use a fork or potato masher to coarsely mash the parsnip pieces. You can season with butter and cream, the way you would mashed potatoes.
What do you put in parsnip and potato soup?
This Parsnip and Potato Soup is creamy, slightly sweet, and everything you want in a homemade soup. Melt the butter in a large heavy pot and pour in the olive oil. Add the chopped parsnips, potatoes, carrots, onions, garlic, parsley, basil, salt, pepper, and bay leaf.
How to make Champ and colcannon with mashed potatoes?
Champ and colcannon can be made using leftover mashed potatoes. Simply heat the milk and green onions and add it to the cold mashed potatoes. Then, transfer to an oven proof dish and reheat for about 15 minutes in a 350-degree oven. This tastes lovely, but champ is best when made with freshly boiled potatoes.
What is the best way to cook parsnips and carrots?
Melt the butter in a large heavy pot and pour in the olive oil. Add the chopped parsnips, potatoes, carrots, onions, garlic, parsley, basil, salt, pepper, and bay leaf. Cook for 15 minutes, stirring occasionally. Stir in the vegetable broth. Bring to a boil, cover, and simmer over medium-low heat for 20 minutes, or until vegetables are tender.

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