Turnip Potato And Parsnip Mash Recipes

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PARSNIP, POTATO AND TURNIP PUREE



Parsnip, Potato and Turnip Puree image

This tasty, lighter version of mashed potatoes is superb topped with crisp-fried onions. READ MORE

Provided by Recipe By Dining In

Categories     Sides

Yield 12

Number Of Ingredients 10

3 tablespoons oil or margarine
1 and 1/4 cups finely chopped onion
1 and 1/2 pounds parsnips, cut into small cubes
3 pounds potatoes, cut into small cubes
1 pound turnips, cut into small cubes
2 cloves garlic , chopped or 2 cubes Gefen Frozen Garlic
2 cups Manischewitz Chicken Broth or other chicken soup
2 tablespoons Gefen Mayonnaise
salt, to taste
black pepper, to taste

Steps:

  • Heat oil or margarine in large pot over medium heat. Add onion; Sauté until soft, about five minutes.
  • Add parsnips, potatoes, and turnips; stir five minutes. Add garlic; stir one minute. Add chicken soup; bring to a boil.
  • Cover; reduce heat to medium-low. Simmer until vegetables are tender, about 15-20 minutes.
  • Using slotted spoon, transfer vegetables to large bowl; reserve soup. Add mayonnaise to vegetables.
  • Using a potato masher, mash vegetables to a smooth puree. Add two tablespoons soup to pureed vegetables. You may add additional soup, to reach desired creamy consistency.
  • Season with salt and pepper.

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.

HOW TO MAKE SUPER HEALTHY TURNIP AND PARSNIP MASH



How to Make Super Healthy Turnip and Parsnip Mash image

Mashed turnips are a delicious addition to parsnip mash making it the best root veggie mash if you want something different from traditional potatoes. Gluten free, dairy free, clean eating and vegan. This turnip and parsnip mash is a great side dish to any meal.

Provided by kandice kullmann

Categories     Recipes

Time 25m

Number Of Ingredients 4

turnips (appx 1 cup chopped)
parsnips (appx 1 cup chopped)
salt & pepper to taste
dried spring onion

Steps:

  • peel and chop turnips and parsnips into 1-2" chunks
  • boil until fork tender, appx 10-15 minutes
  • drain
  • mash
  • salt and pepper to taste
  • sptinkle with dried spring onion or fresh chives/scallions

TURNIP AND POTATO MASH



Turnip and Potato Mash image

Serve this peppery replacement for mashed potatoes alongside seared steak.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 6

1 pound turnips (about 2 medium), peeled and diced large
1 pound Yukon Gold potatoes (about 2 medium), peeled and diced large
1 dried bay leaf
Coarse salt and ground pepper
3 tablespoons sour cream
1 tablespoon unsalted butter

Steps:

  • In a medium saucepan, bring turnips, potatoes, and bay leaf to a boil in salted water over high; cook until vegetables are tender when pierced with a knife, 20 minutes. Drain, discard bay leaf, and return vegetables to pan. Add sour cream and butter, and mash until mostly smooth. Season to taste with salt and pepper.

Nutrition Facts : Calories 156 g, Fat 4 g, Fiber 4 g, Protein 4 g

MASHED TURNIPS AND POTATOES WITH TURNIP GREENS



Mashed Turnips and Potatoes With Turnip Greens image

This is inspired by colcannon, an Irish mix of mashed potatoes and kale or cabbage. This lightened version is a mixture of two-thirds turnips and one-third potatoes, with the turnip greens stirred in at the end.

Provided by Martha Rose Shulman

Categories     side dish

Time 1h

Yield Serves 4 to 6 as a side dish

Number Of Ingredients 7

2 bunches turnips with greens attached (1 3/4 to 2 pounds, including greens)
1 pound russet or Yukon gold potatoes, peeled and quartered
Salt to taste
1 to 2 tablespoons extra virgin olive oil
1 leek, white and light green parts only, finely chopped
2/3 cup low-fat milk, or as needed
Freshly ground pepper

Steps:

  • Cut away the greens from the turnips. Peel the turnips and quarter if they're large; cut in half if they're small. Stem the greens and wash in 2 changes of water. Discard the stems.
  • Combine the turnips and potatoes in a steamer set above 2 inches of boiling water. Steam until tender, 20 to 25 minutes. Remove from the steamer and transfer to a bowl. Cover the bowl tightly and leave for 5 to 10 minutes so that the vegetables continue to steam and dry out.
  • Fill the bottom of the steamer with water and bring to a boil. Add salt to taste and add the greens. Blanch for 2 to 4 minutes, until tender. Transfer to a bowl of cold water using a slotted spoon or skimmer, then drain and squeeze out excess water. Chop fine. Drain the water from the saucepan, rinse and dry.
  • Heat 1 tablespoon of the olive oil over medium heat in the saucepan and add the leek and a pinch of salt. Cook, stirring, until leeks are tender and translucent but not colored. Add the milk to the saucepan, bring to a simmer and remove from the heat.
  • Using a potato masher, a fork or a standing mixer fitted with the paddle, mash the potatoes and turnips while still hot. Add the turnip greens and combine well. Beat in the hot milk and the additional tablespoon of olive oil if desired, and season to taste with salt and pepper. Serve hot, right away, or transfer to a buttered or oiled baking dish and heat through in a low oven when ready to serve.

Nutrition Facts : @context http, Calories 121, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 4 grams

SWEET POTATO AND PARSNIP MASH



Sweet Potato and Parsnip Mash image

Provided by Tara Parker-Pope

Time 1h

Yield 4 servings.

Number Of Ingredients 8

1 1/4 pounds sweet potatoes
1 pound parsnips
1/3 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon table salt
1 packed tablespoon freshly grated horseradish, divided
Additional salt and horseradish to taste
Sugar, maple syrup or honey, if needed to sweeten

Steps:

  • Peel the sweet potatoes and parsnips, and cut into 1/4-inch thick slices.
  • Combine the sweet potato and parsnip slices, cream, butter, salt and half of the horseradish in a 3- or 4-quart saucepan with a tight-fitting lid. Heat over low heat, stirring occasionally, until the vegetables have softened. This will take about 40 to 50 minutes.
  • Remove from heat and mash with a potato masher to desired texture. Stir in half of remaining horseradish, making sure to incorporate well. Taste and adjust seasoning with salt, additional horseradish and/or sweetener if needed. Serve hot.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 14 grams, Fiber 10 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 673 milligrams, Sugar 15 grams, TransFat 0 grams

NANA'S MASHED TURNIP



Nana's Mashed Turnip image

This was my grandmother's famous dish that my whole family just loved. She never wrote it down for me, so after she passed away I recreated it perfectly. This one's for you, Bubby!

Provided by DARIA K

Categories     Side Dish     Vegetables

Time 1h

Yield 6

Number Of Ingredients 7

1 large turnip, peeled and cubed
3 white potatoes, peeled and cubed
¼ cup milk
3 tablespoons unsalted butter
1 teaspoon white sugar
¾ teaspoon salt
¼ teaspoon pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place turnip and potatoes in a large pot with enough water to cover, and bring to a boil. Cook 25 to 30 minutes, until tender. Remove from heat, and drain.
  • Mix milk, 2 tablespoons butter, and sugar with the turnip and potatoes. Season with salt and pepper. Mash until slightly lumpy.
  • Transfer turnip mixture to a small baking dish. Dot with remaining butter. Cover loosely, and bake 15 minutes in the preheated oven. Remove cover, and continue baking about 8 minutes, until lightly browned.

Nutrition Facts : Calories 140.9 calories, Carbohydrate 19.9 g, Cholesterol 16.1 mg, Fat 6.1 g, Fiber 3.1 g, Protein 2.5 g, SaturatedFat 3.8 g, Sodium 322.5 mg, Sugar 3.6 g

TRIO OF MASHED ROOTS (PARSNIP, TURNIP AND CARROT)



Trio of Mashed Roots (Parsnip, Turnip and Carrot) image

This fall and winter farm recipe was passed down from my Irish-Canadian grandmother Agnes Walsh (Donahoe). It's a simple mash that I updated with a dash of nutmeg and cayenne. An exciting (and affordable) side dish for all holiday menus.

Provided by Wendy

Categories     Side Dish     Vegetables     Carrots

Time 40m

Yield 6

Number Of Ingredients 8

6 carrots, peeled and chopped
4 large parsnips, peeled and chopped
2 turnips, peeled and chopped
½ cup butter
½ cup heavy whipping cream
¼ teaspoon ground nutmeg
1 pinch cayenne pepper
salt and ground black pepper to taste

Steps:

  • Place carrots, parsnips, and turnips into a pot and cover with cold, lightly salted water. Bring to a boil and cook until a fork easily breaks apart the vegetables, about 25 minutes; drain. Return vegetables to the pot.
  • Mix butter, cream, nutmeg, cayenne pepper, salt, and black pepper into vegetables; roughly mash together with a potato masher until vegetables are broken down but individual colors are still visible.

Nutrition Facts : Calories 354.2 calories, Carbohydrate 36.2 g, Cholesterol 67.8 mg, Fat 23.4 g, Fiber 9.9 g, Protein 3.3 g, SaturatedFat 14.4 g, Sodium 200.9 mg, Sugar 11.7 g

CREAMY MASHED TURNIPS AND PARSNIPS (VEGAN)



Creamy Mashed Turnips and Parsnips (Vegan) image

Mashed potatoes are one of my favorite foods, but it's fun and healthy to sub in different root veggies from time to time. This is one of my favorite combinations so far. The tartness of the turnips is nicely balanced by the sweetness of the parsnips. I enjoy these with Recipe #248055, Recipe #401093, or Recipe #361996.

Provided by Prose

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

2 large turnips
4 large parsnips
1/4 cup vegan margarine (Earth Balance Buttery Spread)
1/4 cup plain soymilk (more or less as needed)
2 tablespoons vegan mayonnaise (Vegenaise...optional, but recommended for super creaminess)
salt and pepper

Steps:

  • Bring a large pot of water to a boil. Meanwhile wash your veggies and chop them into large cubes.
  • Add the veggies to the boiling water and cook for about 20 minutes. When they are tender, drain them, return them to the pot, and mash them with whatever mashing utensil you have on hand.
  • Stir in the remaining ingredients, taste, and adjust the seasonings as needed.

Nutrition Facts : Calories 33.6, Fat 0.4, SaturatedFat 0.1, Sodium 69.7, Carbohydrate 6.6, Fiber 1.9, Sugar 3.5, Protein 1.5

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.

GARLIC-TURNIP MASHED POTATOES



Garlic-Turnip Mashed Potatoes image

Serve with Lars Bolander'sSwedish Meatballs.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 9

4 large potatoes, peeled and cut into 2-inch pieces
2 turnips, peeled and cut into 2-inch pieces
1 parsnip, peeled and cut into 2-inch pieces
6 cloves garlic, peeled
Half-and-half
1 large egg
2 tablespoons unsalted butter
Pinch of freshly ground nutmeg
Coarse salt and freshly ground black pepper

Steps:

  • Place potatoes, turnips, parsnip, and garlic in a medium saucepan; add enough half-and-half to cover. Place over medium high heat and cook until vegetables are easily pierced with the tip of a knife, 10 to 15 minutes. Drain, reserving cooking liquid.
  • Return vegetables to saucepan and add egg, butter, and 1/4 cup cooking liquid. Using a potato masher, mash until smooth, adding more cooking liquid as necessary. Season with nutmeg, salt, and pepper and serve immediately.

TURNIP MASHED POTATOES



Turnip Mashed Potatoes image

This is a recipe that I saw Paula Deen make on the Food Network. I love turnips but know of very few ways to cook them. This is super easy and tastes really rich and good! (NOTE: This is the original recipe, but when I make this I peel the potatoes instead of leaving the skins on...)

Provided by Stacky5

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

6 large red new potatoes, skin on
2 large turnips, peeled
1/2 cup heavy cream, heated
8 tablespoons butter, melted (1 stick)
1/2 cup sour cream
salt and pepper

Steps:

  • Slice potatoes and turnips 1/4-inch thick. Cook in boiling water for 15-20 minutes or until fork-tender. Drain.
  • Whip cooked potatoes and turnips with electric mixer, mixing until moderately smooth (don't overbeat them; a few lumps are nice).
  • Add hot cream, butter and sour cream. Season with salt and pepper to taste.
  • Whip again until blended.
  • Adjust thickness by adding more cream, if desired.

Nutrition Facts : Calories 291.9, Fat 20, SaturatedFat 12.4, Cholesterol 58.4, Sodium 156.8, Carbohydrate 26.1, Fiber 3.6, Sugar 3.3, Protein 3.7

MASHED POTATOES WITH PARSNIPS AND CARROTS



Mashed Potatoes with Parsnips and Carrots image

Categories     Potato     Side     High Fiber     Parsnip     Fall     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 5

4 pounds russet potatoes, peeled, cut into 2-inch pieces
2 pounds parsnips, peeled, cut into 2-inch pieces
2 medium carrots, peeled, finely grated (about 1 cup)
1/4 cup (1/2 stick) butter, room temperature
3/4 cup whole milk

Steps:

  • Cook potatoes and parsnips in large pot of boiling salted water until very tender, about 30 minutes. Drain. Return potatoes and parsnips to pot. Mash until smooth. Mix in grated carrots. Stir in butter, then milk. Season to taste with salt and pepper. Transfer to bowl and serve.

PARSNIP, POTATO, AND TURNIP PUREE



Parsnip, Potato, and Turnip Puree image

Provided by Diane Rossen Worthington

Categories     Potato     Side     Bake     Christmas     Thanksgiving     Vegetarian     High Fiber     Root Vegetable     Parsnip     Turnip     Fall     Christmas Eve     Potluck     Butter     Bon Appétit     Pescatarian     Kosher

Yield Makes 10 servings

Number Of Ingredients 12

6 tablespoons butter, divided
3 tablespoons olive oil
1 1/4 cups finely chopped onion
1 1/2 pounds parsnips, peeled, cut into 1/2- to 3/4-inch cubes
1 1/2 pounds russet potatoes, peeled, cut into 1/2- to 3/4-inch cubes
1 pound turnips, peeled, cut into 1/2- to 3/4-inch cubes
2 garlic cloves, chopped
2 cups vegetable broth
2 tablespoons (1 ounce) cream cheese
4 tablespoons chopped fresh dill, divided
1/2 cup panko (Japanese breadcrumbs)
Ingredient info: Panko can be found in the Asian foods section of many supermarkets.

Steps:

  • Melt 3 tablespoons butter with oil in large pot over medium heat. Add onion; sauté until soft, about 5 minutes. Add parsnips, potatoes, and turnips; stir 4 minutes. Add garlic; stir 1 minute. Add broth; bring to boil. Cover; reduce heat to medium-low. Simmer until vegetables are tender, about 15 minutes.
  • Using slotted spoon, transfer vegetables to large bowl. Pour cooking broth into small bowl; reserve. Add cream cheese to vegetables. Using electric mixer, beat vegetables to smooth puree. Add 2 tablespoons butter-oil mixture from top of broth to vegetables. Stir in 2 tablespoons dill. Season with salt and pepper.
  • Butter 11 x 7 x 2-inch glass baking dish. Transfer puree to prepared dish. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Melt 3 tablespoons butter in small skillet over medium heat. Add panko and stir until golden brown, about 2 minutes. DO AHEAD: Can be made 1 day ahead. Cool and store airtight at room temperature.
  • Position rack in top third of oven; preheat to 350°F. Sprinkle panko mixture over vegetable puree. Bake until top is brown, about 15 minutes (25 minutes if chilled). Sprinkle with 2 tablespoons dill.

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