Mashed Parsnips Food

MASHED PARSNIPS

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.

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.

MASHED PARSNIPS AND POTATOES

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.

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.

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.

MASHED PARSNIPS AND CARROTS

Steps:

• Cover the prepared vegetables with water, bring to a boil and simmer until soft, apprx 20 minutes, drain.
• Coarse mash the vegetables, add the nutmeg, pepper & butter, mix well.
• Serve.

CREAMY PARSNIP MASH

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.

MASHED PARSNIPS AND POTATOES

Steps:

• In a large saucepan, melt 2 tablespoons butter over medium heat. Add leeks, and cook, stirring occasionally, until softened, about 4 minutes. Add parsnips, and cook, stirring occasionally, until they begin to soften, about 5 minutes more. Add potatoes and 3 cups cold water; bring to a boil. Cover and reduce heat to a gentle simmer. Cook until parsnips and potatoes are very tender and begin to fall apart, about 20 minutes.
• Drain in a colander. Press hot parsnips and potatoes through a ricer back into saucepan over low heat. (Alternatively, mash by hand.) Add remaining 2 tablespoons butter and the milk, and combine well. Season with salt and pepper, and serve immediately.

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.

MASHED PARSNIP & SPROUT COLCANNON

Steps:

• Chop the parsnips into large chunks. Boil for 15 mins or until really soft, then use a slotted spoon to drain into a colander. Blanch the sprouts in the same pan.
• In a bowl, mash the parsnips with the butter and milk, then stir through the sprouts and spring onions. Serve with a knob more butter. Can be chilled for up to a day, or frozen. Simply defrost, then cover and reheat in a microwave, stirring often, until piping hot.

MASHED POTATOES AND PARSNIPS

Steps:

• Put the potatoes and parsnips in a large pot with water, making sure that the water completely covers them. Bring to a boil, lower the heat to medium, then cover and simmer for 20-30 minutes, stirring occasionally with a spoon. Test the tenderness of the potatoes with a fork; they should pierce easily and be tender, yet firm. Drain any remaining liquid and mash the potatoes with a potato masher until there are no visible lumps. Add the milk and butter and continue to mash until the potatoes are smooth and creamy. Stir in the parsley, cayenne pepper, black pepper, and salt, and beat thoroughly with a wooden spoon until all the seasonings are completely mixed in. Cover and serve warm.