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.
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
PARSNIP MASHED POTATOES (ANTARCTICA)
This recipe is from week 10 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Antarctica is my 10th stop (yes I know Antarctica is technically not a country, but I do love a challenge). This recipe came from a transcript of a sous chef cooking them at McMurdo Station in Antarctica. The transcript did not provide the measurements; I had to guess on those.
Provided by GiddyUpGo
Categories Mashed Potatoes
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel the potatoes and parsnips and boil them with the garlic until all the vegetables are soft.
- Meanwhile, saute the onions until they are translucent but not brown (you want the final dish to have a creamy white color).
- When the vegetables and onions are done, mash them all together and add the cream, butter, salt and white pepper.
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 AND POTATO HASH
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a large nonstick skillet over medium-high heat with 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Add the potatoes, parsnips, thyme and season with salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes and parsnips are nice and tender and lightly browned. Add the minced onion and continue to cook until they are tender and the potatoes are nice and brown.
- Once the hash is cooked, add the chopped parsley and lemon zest. Stir to combine and transfer hash to a serving platter. Serve it up.
MASHED POTATOES WITH CARAMELIZED ROASTED PARSNIPS
Classic mashed potatoes get a sweet parsnip topping for a twist on a traditional side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Place the potato slices in a large saucepan, cover with water, and bring to a boil over high heat. Reduce heat to medium high, and cook until tender, 25 to 30 minutes. Drain potatoes in a colander.
- In a small saucepan, heat the milk and butter until just boiling.
- Transfer the potatoes to bowl of an electric mixer fitted with whisk attachment, and mix on low speed until potatoes are smooth. Add the hot-milk mixture, sour cream, salt, and pepper, and mix, increasing speed to high as milk is combined, until the potatoes are fluffy. Serve garnished with the Caramelized Roasted Parsnips.
GARLIC AND PARSLEY SEASONED POTATOES
Garlic and parsley seasoned potatoes.
Provided by Allissa Cogswell
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut the potatoes in half or quarters and place in a bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into one layer.
- Roast in the preheated oven until browned and crisp, 45 minutes to 1 hour. Flip twice with a spatula during cooking in order to ensure even browning.
- Remove the potatoes from the oven, toss with parsley, adjust seasonings if needed, and serve hot.
Nutrition Facts : Calories 181 calories, Carbohydrate 27.6 g, Fat 7 g, Fiber 3 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 371.1 mg, Sugar 1.7 g
PARSNIP POTATO GRATIN
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
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.
MASHED POTATO 'N' PARSNIP
"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
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.
PARSNIP AND POTATO SAUCE
Provided by Amanda Hesser
Categories easy, quick, dips and spreads, side dish
Time 20m
Yield About 2 cups sauce
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine the potatoes, parsnips and milk. Add enough water to barely cover the vegetables. Season with salt, cover and heat to simmering over medium heat. Cook until the vegetables are very soft, about 15 minutes.
- Transfer vegetables and cooking liquid to a food processor or blender and process until smooth, adding more water or milk if necessary to make mixture the consistency of a vanilla sauce. (To mash vegetables by hand, remove them with a slotted spoon to a bowl and crush to a purée using a potato masher and then stir in cooking liquid.) Adjust seasoning and whisk in the butter.
Nutrition Facts : @context http, Calories 86, UnsaturatedFat 1 gram, Carbohydrate 13 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 209 milligrams, Sugar 3 grams, TransFat 0 grams
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
MASHED POTATOES AND PARSNIPS
Steps:
- Put the potatoes and parsnips in a large pot with water, making sure that the water completely covers them. Bring to a boil, lower the heat to medium, then cover and simmer for 20-30 minutes, stirring occasionally with a spoon. Test the tenderness of the potatoes with a fork; they should pierce easily and be tender, yet firm. Drain any remaining liquid and mash the potatoes with a potato masher until there are no visible lumps. Add the milk and butter and continue to mash until the potatoes are smooth and creamy. Stir in the parsley, cayenne pepper, black pepper, and salt, and beat thoroughly with a wooden spoon until all the seasonings are completely mixed in. Cover and serve warm.
MASHED POTATOES WITH PARSNIPS
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
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.
ROASTED GARLIC PARMESAN POTATOES RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, salt, pepper, garlic powder, italian seasoning, paprika, parmesan cheese, fresh parsley
Provided by Robin Broadfoot
Categories Sides
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400˚F (200˚C).
- Cut potatoes in half, then slice.
- Place the potatoes in a large bowl. Drizzle olive oil and toss to coat.
- In a small bowl, mix salt, garlic powder, Italian seasoning, and paprika.
- Sprinkle seasoning on potatoes and toss to coat.
- Spread the potatoes on a baking sheet.
- Bake for 30 minutes.
- Remove from the oven, sprinkle with parmesan and pepper.
- Bake for an additional 20 minutes.
- Sprinkle potatoes with fresh parsley and serve while hot.
- Enjoy!
Nutrition Facts : Calories 350 calories, Carbohydrate 42 grams, Fat 16 grams, Fiber 4 grams, Protein 8 grams, Sugar 2 grams
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