Creamy Mashed Turnips And Parsnips Vegan Food

MASHED GARLIC TURNIPS

Steps:

• Place the turnips and the garlic in a saucepan with a tight-fitting lid.
• Add water to fill about halfway, cover, and place over medium-high heat.
• Bring to a boil, turn down the burner, and simmer until quite soft (about 15 minutes).
• Drain the turnips and garlic very well.
• Using a potato masher, mash the turnips and garlic together.
• Stir in the butter, horseradish, salt, pepper, and nutmeg, and mix well.
• Just before serving, stir in the chives.
• Each serving has 10 grams of carbohydrates and 2 grams of fiber, for a total of 8 grams of usable carbs and 2 grams of protein.

PARSNIP, POTATO AND TURNIP PUREE

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.

PARSNIP AND TURNIP MASH

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.

HOW TO MAKE SUPER HEALTHY TURNIP AND PARSNIP MASH

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

CREAMY MASHED TURNIPS AND PARSNIPS (VEGAN)

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.

CARROT AND TURNIP MASH

Steps:

• Boil the carrots and turnips in plenty of salted water for 20 minutes or until tender.
• Drain the vegetables and let them steam dry for 5 minutes. If you don't do this the vegetables will be water and you'll end up with a soggy mash.
• Mash the vegetables and add the olive oil.
• Garnish with parsley and serve immediately.

TRIO OF MASHED ROOTS (PARSNIP, TURNIP AND CARROT)

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.

PARSNIP, POTATO, AND TURNIP PUREE

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.

CREAMY MASHED PARSNIPS

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.

PARSNIP MASHED POTATOES

Steps:

• Begin by peeling the parsnips and cutting into small chunks, no more than half-inch pieces. Cut the potatoes into quarters, then place both the parsnips and potatoes into a large pot of water, such as a Dutch oven.
• Set a burner to medium-high, and cook covered until the parsnips and potatoes are fork tender, about thirty minutes. Once the veggies are fork tender, drain them, then return to the pot, and add the garlic, salt, pepper, nutritional yeast, and almond milk.
• Using a potato masher, mash all the ingredients together well. You may need to add a little more almond milk a tablespoon at a time to reach the desired creaminess.
• Keep the Parsnip Mashed Potatoes warm until ready to serve with dinner.