Mashed Parsnips

posted in: Side Dish        date:

Recently, Eric and I came across parsnips at our local farmers’ market. Neither of us had ever eaten them, and we both thought it would be fun to try something new. I first considered making some type of roasted root vegetable dish, but then I found this recipe and couldn’t resist giving it a try.

Parsnips have a nutty, sweet flavor that pairs perfectly with Parmesan cheese. The potato in this recipe helps balance out the sweetness of the parsnips just enough. These have a light texture that I feel makes them the perfect complement to a heaver main dish, such as a roast. I made these as an alternative to our usual mashed potatoes, and I was thrilled with how well they turned out. Next time, I’d like to mix in some roasted garlic simply because I love the depth and flavor of it. The texture is a little different than mashed potatoes, but don’t let that discourage you from trying this recipe. It’s simple, delicious and perfect for winter!


Mashed Parsnips

Ingredients:
4 medium sized parsnips, peeled and cut into chunks
1 potato, peeled and cut into chunks
1/4 cup olive oil
1/4 cup warmed milk
1/4-1/2 cup freshly grated Parmesan
salt and pepper to taste

Directions:
-Boil the parsnips and potato for about 15 minutes or until fork tender.
-Drain well.
-Add olive oil, milk, Parmesan, salt and pepper. Mash until creamy. Drizzle with olive oil before serving.

Source: Adapted from Souvlaki for the Soul

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COMMENTS: ( 6 )
  • Wonder Woman

    What a great idea. I am totally going to try this. Besides, I just like the word "parsnips".

  • Deli case

    Nice idea. It looks tasty.

    http://www.bushrefrigeration.com/

  • Karine

    Great way to enjoy parsnips! thanks for sharing 🙂

  • Anonymous

    I thought I didn't like parsnips but was intrigued by your recipe. My last-minute shopping resulted in only TWO parsnips, which I prepared along with ONE potato, two roasted garlic cloves, lots of butter and salt and cracked pepper. Simple but amazingly tasty. Served with glazed roast pork tenderloin, haricots vert and a pinot noir.

  • Tricia

    never been daring enough to try the parsnip thing… but they look like mashed 'taters…so how can THAT be bad?! just happened upon your blog… peace.

  • Jenn

    I had never seen or heard of a parsnip before I visited England several years ago. They were served roasted with salt and pepper and I fell in love. If you haven't tried roasting them yet, you should give it a try. They're delicious simply seasoned, but they're also great coated in a little Parmesan cheese 🙂