Welcome to the world of creamy parsnip mash, a delightful side dish that will elevate your culinary experience. With its velvety texture and subtle sweetness, this delectable dish is perfect for any occasion. Whether you're hosting a cozy dinner party or simply looking for a comforting meal, creamy parsnip mash is sure to impress. Dive into this guide as we explore the culinary secrets of crafting the perfect parsnip mash, transforming humble ingredients into a symphony of flavors.
Check out the recipes below so you can choose the best recipe for yourself!
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
VEGAN CREAMY MASHED PARSNIPS {3 INGREDIENTS, EASY}
Easy, vegan creamy mashed parsnips that are actually pureed in the food processor. Made with 3 ingredients (plus salt & pepper to taste).
Provided by Camilla
Categories Side Dish
Time 30m
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil.
- Meanwhile, peel and trim the parsnips. Cut into 1-inch pieces.
- Add the parsnips to water and boil for 15 to 20 minutes until very tender. Drain, reserving 1/4 cup cooking water.
- Place parsnips in a food processor. Puree until smooth. Add the olive oil and nutmeg; puree until smooth, adding a bit of reserved water, if needed, until very creamy. Season generously, to taste, with salt and pepper. Serve, sprinkling with chives if desired, and eat!
Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CREAMY MASHED PARSNIPS
Parsnips, with their subtle sweetness, make a lovely accompaniment to roast meats.
Time 15m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Cut parsnips into 1-inch pieces, place in a large saucepan and cover with cold water.
- Add 1 teaspoon salt, bring to a boil, lower heat and simmer until very tender, about 12 minutes.
- Drain parsnips well and combine in a food processor with cream, butter, nutmeg and remaining teaspoon salt.
- Process until smooth. Reheat if necessary before serving.
Nutrition Facts : Calories 260 calories, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 30 milligrams, Sodium 1210 milligrams, Carbohydrate 41 grams, Protein 3 grams
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.
CREAMY PARSNIP MASH
Yield Makes 8 servings
Number Of Ingredients 7
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.
CREAMED PARSNIPS
This recipe is from "New British Classics" by Gary Rhodes. Creaming the parsnips in this way, instead of just boiling and mashing them, gives them much more flavor.
Provided by Sascha
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Squeeze lemon juice over parsnips, ensuring all pieces are covered.
- Melt butter in a saucepan and add parsnips once it begins to foam. Stir to coat and then add water.
- Cook on low heat for 15 minutes until tender and broken down.
- Slowly bring the double cream to a gentle boil.
- Place the parsnips and cream in a blender, season with salt and pepper, and puree until smooth. They can also be pressed through a sieve after being pureed to ensure a smoother finish.
Nutrition Facts : Calories 238.3, Fat 17.4, SaturatedFat 10.8, Cholesterol 50.9, Sodium 119, Carbohydrate 20.9, Fiber 5.6, Sugar 5.5, Protein 1.8
JAZZED-UP PARSNIP MASH
Sweet root vegetables given a spicy boost
Provided by Ruth Watson
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 7
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
MASHED PARSNIPS
Make and share this Mashed Parsnips recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Tips:
- Choose fresh, firm parsnips for the best flavor and texture.
- Peel the parsnips thinly to avoid wasting any of the flesh.
- Cut the parsnips into evenly sized pieces so that they cook evenly.
- Boil the parsnips in salted water until they are tender but still hold their shape.
- Drain the parsnips well and mash them until smooth.
- Add milk, butter, and seasonings to taste.
- For a creamy, smooth mash, use a potato ricer to mash the parsnips.
- For a chunky mash, use a fork or potato masher to mash the parsnips.
- Serve the parsnip mash immediately or reheat it gently before serving.
Conclusion:
Creamy parsnip mash is a delicious and versatile side dish that can be enjoyed with a variety of meals. It is a good source of fiber and vitamins, and it is also relatively low in calories. With its creamy texture and sweet flavor, parsnip mash is a surefire hit with the whole family. So next time you are looking for a new side dish to try, give creamy parsnip mash a try. You won't be disappointed!
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