How To Make Super Healthy Turnip And Parsnip Mash Food

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.

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.

TURNIP MASH

Steps:

• Peel and roughly chop 3 pounds turnips. Place in a pot and cover with equal parts milk and water (about 2 1/2 cups each); add a pinch of salt. Bring to a simmer and cook until soft, 20 to 25 minutes; drain. Puree with 1/4 cup heavy cream and 2 tablespoons butter. Season with salt and top with crumbled cooked bacon.
• Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

TURNIP, POTATO AND PARSNIP MASH

Steps:

• 1. NOTE: I am watching calories so I did NOT use cream or butter. I used a packet of Butter Buds instead and used a little fat free chicken broth instead of cream. It came out beautifully!
• 2. In a large pan, combine the turnips, potatoes, parsnips, and stock and bring to a boil over high heat. Reduce and simmer for 15-20 minutes until the vegetables are fork-tender.
• 3. Drain and return to the pan. Melt 1 tablespoon of butter in another pan and add onion. Saute until translucent. Add the onions, cream, the remaining 3 tablespoons of butter, the parsley and nutmeg to the veggies and mash with a masher until smooth. Season with salt and pepper to taste.

MASHED PARSNIPS

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.

JAZZED-UP PARSNIP MASH

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.