MASHED PARSNIPS AND POTATOES
The sweetness of the parsnips is balanced by adding potatoes. If your parsnips are very large, cut out the woody core before cooking them.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
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.
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
MASHED PARSNIPS RECIPE
This mashed parsnip is a great alternative to mashed potatoes. It adds a bit of sweetness to the meal which can sometimes better compliment your main ingredient.
Provided by Gav
Categories Sides
Time 27m
Number Of Ingredients 6
Steps:
- Boil a pan of water with a pinch of salt, and use it to boil the potatoes and parsnips. The smaller they are cut the quicker they will cook.
- Remove the vegetables from the heat after about 20 minutes, when the potatoes are tender but not yet disintegrating. Make sure the parsnips are cooked by cutting with a knife.
- Drain the potatoes and parsnips in the pan. I use the pan lid to hold the veggies in the pan while I drain the water into the sink. It saves having to wash a colander or sieve.
- Then add the butter and milk and mash them using a masher until they are smooth. Then add the nutmeg and salt and pepper to taste and mix all together.
- Do this when the vegetables are still hot. Try and get it as smooth as possible, removing all the lumps if you can.
- A circular motion with the correct type of masher can help. If you want to make a real parsnip puree then use a blender to mix and get a perfectly smooth finish.
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.
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
SWEET POTATO AND PARSNIP MASH
Provided by Tara Parker-Pope
Time 1h
Yield 4 servings.
Number Of Ingredients 8
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
PARSNIP MASHED POTATOES (ANTARCTICA)
This recipe is from week 10 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Antarctica is my 10th stop (yes I know Antarctica is technically not a country, but I do love a challenge). This recipe came from a transcript of a sous chef cooking them at McMurdo Station in Antarctica. The transcript did not provide the measurements; I had to guess on those.
Provided by GiddyUpGo
Categories Mashed Potatoes
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel the potatoes and parsnips and boil them with the garlic until all the vegetables are soft.
- Meanwhile, saute the onions until they are translucent but not brown (you want the final dish to have a creamy white color).
- When the vegetables and onions are done, mash them all together and add the cream, butter, salt and white pepper.
MASHED POTATOES WITH PARSNIPS
Steps:
- Peel potatoes and parsnips. Trim off parsnip ends.
- Cut parsnips lengthwise in half. Cut each half crosswise into 1-inch lengths. There should be about 3 cups.
- Cut potatoes into pieces approxi mately the same size. There should be about 4 cups.
- Combine potatoes and parsnips in a casserole or kettle and add cold water to about 1 inch above the level of the vegetables. Bring to a boil and let cook about 15 minutes or until the pieces are tender. Drain well and put through a ricer or food mill.
- Put mixture in a saucepan and add butter, milk, salt, pepper and nutmeg. Beat well to blend. Serve hot.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 2 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 8 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 749 milligrams, Sugar 7 grams, TransFat 0 grams
PARSNIP-POTATO MASH
Provided by Claire Robinson
Categories side-dish
Time 40m
Yield 4 servings plus leftovers!
Number Of Ingredients 7
Steps:
- Put the potatoes and parsnips in a large heavy-bottomed saucepan, cover with cold water and salt it generously. Bring the potatoes to a boil over high heat; reduce heat to medium and simmer until fork tender, 20 to 25 minutes. Put the butter and half-and-half in a small saucepan over medium-low heat until the butter is melted and the mixture is hot.
- Drain the potatoes and parsnips well and return them to the hot pan. Stir the vegetables in the pan to dry them out a bit. Add the hot butter mixture and season with salt and pepper. Mash with a potato masher until smooth. Transfer to a serving bowl and garnish with chopped chives.
GARLIC MASHED POTATOES AND PARSNIPS
My kids love the taste of garlic, they also love mashed potatoes! I decided to give this a try and added a couple of parsnips in with the potatoes. I shouldn't have done this now because my boys want this for every meal!
Provided by Witch Doctor
Categories Potato
Time 1h55m
Yield 14 serving(s)
Number Of Ingredients 8
Steps:
- Peel potatoes and parsnips; cut into 1/2 inch chunks. Cook in a Dutch oven or large saucepan in boiling salted water until tender, about 25 to 30 minutes. Drain.
- Meanwhile, preheat oven to 350 degrees F.
- Cut about 1/2 inch off tip of garlic head, and discard. Place garlic bulb in a custard cup. Drizzle with olive oil. Cover with foil and bake in the preheated oven for 20 minutes or until tender when pierced with the tip of a sharp knife. Let cool. Squeeze garlic pulp out of the peels. mash with a fork, and set aside.
- Press the potatoes and parsnips through a potato ricer or food mill (or mash with a potato masher), and return them to the Dutch oven.
- Heat milk and butter in a small saucepan just until boiling. Stir into the potato mixture. Stir in the mashed garlic, the 3/4 tsp salt, and the 1/8 tsp pepper. heat through. Season to taste with additional salt and pepper. Serve immediately.
Nutrition Facts : Calories 188, Fat 7.9, SaturatedFat 4.6, Cholesterol 19.3, Sodium 197.6, Carbohydrate 27.7, Fiber 4, Sugar 3.1, Protein 2.9
MASHED POTATO 'N' PARSNIP
"This favorite root vegetables recipe originated with my mother, who loved parsnips," recalls Doreen Saunders of Kingston, Ontario. "I've continued the tradition of serving it for special occasions or Sunday dinners."
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place the potato, parsnip and carrot in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. In a small bowl, mash the vegetables with milk, butter, brown sugar and salt.
Nutrition Facts : Calories 292 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 391mg sodium, Carbohydrate 55g carbohydrate (12g sugars, Fiber 7g fiber), Protein 6g protein.
PARSNIP WHIPPED POTATOES
Here's a great twist on plain ol' mashed potatoes. Whip with parsnips and sour cream for extra flavor.
Provided by My Food and Family
Categories Home
Time 35m
Yield 11 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Place potatoes, parsnips and 1 tsp. of the salt in large saucepan. Add enough water to cover ingredients; cover pan. Bring to boil on high heat. Uncover; reduce heat to medium. Simmer 15 minutes or until potatoes are tender.
- Drain potatoes and parsnips; return to saucepan. Add sour cream and butter. Mash lightly, leaving some of the potato and parsnip pieces in chunks.
- Season with pepper and remaining 3/4 tsp. salt.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 270 mg, Carbohydrate 21 g, Fiber 3 g, Sugar 3 g, Protein 2 g
MASHED POTATOES WITH CARAMELIZED GARLIC AND PARSNIPS
Provided by Melissa Roberts
Categories Milk/Cream Garlic Potato Side Roast Thanksgiving Vegetarian Parsnip Winter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F with racks in upper and lower thirds.
- Wrap each potato in foil, then prick potatoes through foil several times with a fork. Cut off and discard 1/2 inch from top of garlic head, exposing cloves. Put garlic on a double layer of foil, then drizzle with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt. Twist foil tightly to enclose.
- Roast potatoes and garlic on rack in upper third of oven until tender, 1 to 1 1/4 hours.
- About 30 minutes before potatoes and garlic finish roasting, toss parsnips with 1/4 teaspoon salt and remaining 2 1/2 tablespoons oil in a small baking pan. Spread out in an even layer and roast in lower third of oven, stirring once or twice, until tender and golden, about 25 minutes.
- Unwrap garlic and cool to warm, then squeeze cloves into a large bowl and mash well with a fork. Stir in roasted parsnips.
- Heat milk, butter, white pepper, and 1 1/4 teaspoons salt in a small saucepan over medium-low heat until butter is melted.
- While milk mixture heats, unwrap baked potatoes and force through ricer into bowl with garlic and parsnips. (Ricer will catch skins.)
- Pour in hot milk mixture and gently stir with a large heatproof rubber spatula until combined.
GARLIC PARMESAN MASHED PARSNIPS
Garlic Parmesan Mashed Parsnips | Garlic Parmesan Mashed Parsnips are easy, creamy and flavored with garlic, butter and Parmesan cheese. These are the perfect versatile side dish to compliment any meal. | A Wicked Whisk | https://www.awickedwhisk.com
Provided by Heather - A Wicked Whisk
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Start by peeling, washing and cutting parsnips into 1" chunks
- Add parsnips to large pot of cold salted water and bring to a boil.
- While parsnips are cooking, in a small saucepan, gently heat the cream, butter and garlic powder over low heat.
- Boil parsnips for 15-20 minutes or until parsnips are fork tender. Drain and return parsnips to pot
- Add in cheddar cheese, parmesan cheese, butter/cream/garlic mixture and salt and using a potato masher, mash parsnips to personal preference. You may also use an electric hand mixer for a smoother, creamier texture
- Garnish with chives (optional) and serve immediately
- Leftovers can be stored in an air-tight container in the refrigerator for 2 - 3 days
Nutrition Facts : ServingSize 8 ea, Calories 313.1 kcal, Carbohydrate 21.4 g, Protein 11.6 g, SaturatedFat 13.4 g, Cholesterol 67 mg, Sodium 382.7 mg, Fat 21.4 g, Fiber 4.1 g, Sugar 6 g, UnsaturatedFat 7 g
MASHED PARSNIPS AND POTATOES
Provided by Tyler Florence
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
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- Peel the potatoes and parsnips and give them a rough chop. The pieces do not need to be small, bigger than bite size is OK, but do try to keep them somewhat uniform in size. The potato pieces should all be a similar size, and the parsnips don’t have to be a similar size to each other.
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- Wash, peel, and chop potatoes and parsnips into 1" chunks. Place in the instant pot with salt and water.
- Place the lid on the instant pot and make sure the pressure release valve is set to sealing. Using the manual setting cook on high pressure for 10 minutes.
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- Put the potatoes and parsnips into a large saucepan and add water to cover. Add the 1 1/2 teaspoons salt, cover partially and bring to a boil cover high heat. Reduce the heat to medium-low and boil gently until tender when pierced with a fork, 20-25 minutes. Drain well.
- Mash the potatoes and parsnips together with a potato masher, or put them through a ricer, until free of all lumps. Then, while gradually adding the milk, beat with a wooden spoon until smooth and fluffy. Add only as much of the milk as need to achieve the desired consistency.
- Season to taste with salt and pepper. Beat over medium heat until very hot. Spoon into a warmed serving dish and garnish with parsley, if desired.
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- Chop the potatoes and parsnips. Cut the potatoes into large chunks and the parsnips smaller ones.
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- Roast in the oven for 30-40 minutes, until tender and just barely starting to brown. Don’t let them brown too much or crunchy bits will form and won’t blend well into the parsnips.
- Alternatively, you can steam the parsnips and garlic until tender. This is a great option if your oven is already in use or if you don’t have a food processor or blender. If you plan to mash the parsnips by hand, see the notes in the blog post above.
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