Parsnip Whipped Potatoes Food
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.
WHIPPED PARSNIPS WITH ROASTED GARLIC
Categories Mixer Garlic Vegetable Side Roast Parsnip Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Cut 1/4 inch off top of garlic. Discard top. Wrap head tightly in foil. Place on rack in oven; roast until garlic is tender, about 1 hour. Cool. Press garlic to release from skin. Transfer garlic to small bowl; mash.
- Cook parsnips in pot of boiling salted water until very tender, about 25 minutes. Drain well, reserving 1/2 cup cooking liquid. Return parsnips to pot. Add cream, butter, nutmeg, and mashed garlic. Beat with handheld electric mixer until smooth, thinning with some of reserved cooking liquid if mixture is too thick. Season to taste with salt and pepper.
POTATO PARSNIP PURéE
Categories Milk/Cream Potato Side Thanksgiving Vegetarian Quick & Easy Parsnip Fall Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Cover parsnips and potatoes with cold water by 1 inch in a 6- to 8-quart pot, then add 1tablespoon salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.
- Meanwhile, bring cream, butter, pepper, and remaining 1/2 teaspoon salt to a simmer in 4-quart heavy pot over moderate heat.
- Drain vegetables in a colander. Force warm vegetables through ricer into cream mixture, then stir to combine well.
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.
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.
WHIPPED PARSNIPS WITH ROASTED GARLIC
This fluffy parsnip puree makes a fantastic side dish, and it is a nice change from mashed potatoes... it is so good served with turkey or chicken. The roasted garlic can be prepared hours or even days in advance, I always roast tons of garlic bulbs at a time, and then freeze in 1/2-cup plastic containers to use in recipes. This recipe will serve 3-4 people, I suggest to double the recipe to serve more than 4 people, however if you double the recipe, I suggest not to use two whole heads of roasted garlic, roast two, but add in only enough to taste, two full heads of garlic for a double recipe will produce a very strong taste! Cooking time includes roasting garlic and boiling the parsnips.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- To make the roasted garlic: set oven to 350 degrees.
- Cut off about 1/4-inch off of the top of the garlic bulb and discard.
- Wrap head loosley in foil and place on a small baking pan.
- Roast until garlic is tender (about 1 hour) cool.
- Press bottom of the cooled bulb to squeeze out the pulp.
- Transfer to a bowl and mash with fork.
- Cook the parsnips in a pot of boiling water until very tender (should take about 25 minutes) drain well, reserving 1/2 cup cooking water.
- Return parsnips to the pot; add in whipping cream, butter, nutmeg and mashed garlic (you might want to add in less than the whole bulb, just keep tasting!).
- Beat well with an electric mixer until smooth, thinning out with some of the reserved cooking water if the mixture is too thick.
- Season generously with salt and pepper.
Nutrition Facts : Calories 199.5, Fat 11.7, SaturatedFat 7.2, Cholesterol 35.6, Sodium 69, Carbohydrate 23.4, Fiber 5.8, Sugar 5.6, Protein 2.2
RICOTTA WHIPPED POTATOES
Categories Milk/Cream Cheese Potato Side Wheat/Gluten-Free Ricotta Winter Gourmet
Yield Serves 4
Number Of Ingredients 4
Steps:
- In a saucepan cover potatoes with cold water by 1 inch and simmer until very tender, about 45 minutes.
- While potatoes are cooking, in a small saucepan heat milk and butter over moderately low heat, stirring, until butter is melted and keep warm.
- In a colander drain potatoes well. Force potatoes through a ricer or medium disk of a food mill back into pan and stir in milk mixture. Fold in ricotta and salt and pepper to taste and keep potatoes warm.
WHIPPED PARSNIPS
Categories Milk/Cream Vegetable Side Parsnip Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 3
Steps:
- Combine parsnips, 3/4 cup milk and whipping cream in heavy large saucepan. Cover and simmer over medium-low heat until parsnips are tender and most of liquid has evaporated, about 30 minutes. Transfer mixture to blender. Puree until smooth, thinning with more milk if necessary. Transfer to bowl. Season parsnips to taste with salt and pepper and serve.
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- Add the parsnips to a large pot and cover with water by 2 inches and add 1 tablespoon salt. Bring to a boil and cook for 15 minutes or until very tender.
- While the parsnips cooke, melt the ghee or butter over low heat in a small pan; add the garlic, and sage leaves and simmer until the garlic begins to brown slightly and become fragrant. Add coconut milk, nutmeg, 1/2 teaspoon salt, 1/4 teaspoon black pepper and bring to a simmer; Remove from heat and take out the sage leaves.
- Drain the parsnips and transfer to a food processor. Process for 60 seconds, open, scrape down the sides and stir large pieces to the bottom and continue processing. Slowly pour in the milk mixture as the parsnips puree and continue processing until smooth, scraping down the sides as needed.
- Transfer the puree to a serving bowl stir in additional salt and pepper to taste, and top with additional ghee or butter.
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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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