Mashed Parsnips
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 heavier 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!
4 medium sized parsnips, peeled and cut into chunks
1 potato, peeled and cut into chunks
¼ cup olive oil
¼ cup warmed milk
¼-½ cup freshly grated Parmesan
Salt and pepper to taste
- 1
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 more olive oil before serving.
What a great idea. I am totally going to try this. Besides, I just like the word "parsnips".
Nice idea. It looks tasty.
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Great way to enjoy parsnips! thanks for sharing 🙂
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.
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.
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 🙂