Savory Parsnip Mash Recipes

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MASHED PARSNIPS



Mashed Parsnips image

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

5 cups whole milk
10 parsnips, peeled and cubed
1 teaspoon salt
¼ cup butter
1 teaspoon dried thyme
½ teaspoon ground black pepper, or more to taste
salt or to taste

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 AND TURNIP MASH



Parsnip and Turnip Mash image

Provided by Danny Boome

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

3 large turnips
6 large parsnips
3 tablespoons unsalted butter
2 tablespoons chopped fresh thyme leaves, from about 4 sprigs
Salt and freshly ground black pepper

Steps:

  • Peel and slice the turnips thinly, Peel and dice the parsnips (cutting the vegetables small and thin will help speed up cooking time).
  • Add the sliced and diced vegetables to a large saucepan and cover them with cold water. Add salt to the water and bring to a boil over medium heat. Boil the vegetables for about 8 to 10 minutes until quite soft. Vegetables are cooked when you can easily insert the tip of a knife.
  • Drain the vegetables and place them back into the saucepan. Add the butter and thyme. With a potato masher, mash all ingredients together. Season with salt and pepper, to taste. Serve warm.

PARSNIP MASH



Parsnip Mash image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0

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.

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

SAVORY PARSNIP MASH



Savory Parsnip Mash image

When shopping for parsnips, chose the smaller ones which are far more tender than the larger ones. The smaller parsnips tend not to have the woody inside core that you find with larger or older parsnips. This savory dish is a nice alternative to mashed potatoes and it is the perfect side for most meats.

Provided by Baby Kato

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

2 1/2 tablespoons unsalted butter
1 garlic clove, small, minced
1 shallot, French, large, finely chopped
1 -1 1/2 teaspoon thyme, fresh, leaves finely chopped
1 teaspoon sea salt
1/2 teaspoon black pepper, freshly ground
2 tablespoons horseradish cream
2 1/2 lbs parsnips, small, peeled and chopped 3/4 inch pieces
2 cups chicken stock
1/2 cup water
3/4 teaspoon allspice, freshly ground
1/3 cup 10% cream
1/8 cup yogurt, plain, thick
1/16 teaspoon allspice, garnish

Steps:

  • In a small pan add butter, garlic and shallots, cook on low heat allowing to lightly caramelize, remove the pan from heat, season with thyme, salt, pepper and horseradish cream, set aside until needed.
  • Place the parsnips in a saucepan and cover with chicken stock and water, add the freshly ground allspice and stir, bring to a boil over high heat.
  • Reduce the heat to medium and simmer for 15 - 20 minutes, then drain. The parsnips should be tender, but not mushy.
  • Now return the parsnips to the saucepan and add the 10% cream, mix well and cook for another 5 minutes on low heat, stirring periodically.
  • Remove from heat and mash with a potato masher. If too thick add a little more of the 10% cream, please don't forget that you will be adding yorgurt next.
  • Stir in the yogurt, the buttered garlic and shallot mixture and mix well, if necessary re-season with salt and pepper to taste and garnish with a pinch of allspice, serve immediately.

CREAMY PARSNIP MASH



Creamy Parsnip Mash image

Yield Makes 8 servings

Number Of Ingredients 7

2 1/2 pounds parsnips, peeled and quartered
3 chicken bouillon cubes
1 tablespoon fresh lemon juice
4 tablespoons unsalted butter, melted
1/2 cup heavy cream, warmed
Salt and freshly ground black pepper, to taste
2 tablespoons snipped fresh chives

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.

PARSNIP AND CELERY ROOT MASH



Parsnip and Celery Root Mash image

These are two vegetables that are usually dead cheap at the market, but not enough people know what to do with them. The parsnips can be peeled and cut just like carrots, but the tough skin and larger size of the celery root (aka celeraic) requires a big knife. This is a favourite in my home, where we serve it as a substitute for mashed potatoes. I like a coarse mash and use a regular potato masher, but you can use a stick blender for a smoother purée.

Provided by Ginsugirl

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon oil
1 large onion, chopped
2 garlic cloves, peeled and sliced
1 lb parsnip, peeled and coarsely chopped
1 celery root, peeled and coarsely chopped
3 cups water (or enough to just cover vegetables) or 3 cups broth (or enough to just cover vegetables)
salt and pepper, to taste
2 tablespoons butter
caraway seeds or even curry

Steps:

  • Saute the onions in the first tbsp of butter or oil in a large, heavy pot, until just soft, not browned. add any spices, and the garlic, sautee one minute longer. add the parsnips and celery root, the cover with the liquid. Simmer over medium heat until vegetables are very tender, about 30 minutes. Remove bay leaves, if using. Drain, reserving liquid. Return solids to pot and mash. Add cooking liquid to desired consistency. Stir in butter, adjust seasonings.

MASHED PARSNIPS



Mashed Parsnips image

Provided by Robert Farrar Capon

Categories     side dish

Time 10m

Yield 8 servings

Number Of Ingredients 2

8 to 12 large parsnips
Butter, salt and white pepper to taste

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

POTATO PARSNIP MASH



Potato Parsnip Mash image

Time 35m

Yield Makes 1 serving

Number Of Ingredients 4

1 medium parsnip (1/4 lb), peeled and cut crosswise into 1-inch pieces
1 large Yukon Gold potato (1/2 lb), peeled and cut into 2-inch pieces
1 1/2 teaspoons salt
2 teaspoons unsalted butter

Steps:

  • Cover parsnip and potato with cold water by 1 inch in a 3-quart saucepan, then add salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender, 10 to 15 minutes.
  • Reserve 1/4 cup cooking water, then drain vegetables in a colander. Return vegetables to pan and coarsely mash with a potato masher or a fork, discarding any tough core from parsnip if necessary. Stir in butter, 2 tablespoons reserved cooking water, and salt and pepper to taste. Thin with additional cooking water if desired.

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