Best 2 Baked Mashed Parsnips Recipes
Both nutritious and tasty, parsnips are a delicious root vegetable deserving of a spot on your dinner table. This versatile vegetable can be enjoyed roasted, boiled, fried, or mashed. Baked mashed parsnips are a creamy, flavorful, and comforting dish that can be served as a side dish or used as a topping for other dishes. You can also get creative by using different herbs and spices to flavor your mashed parsnips. This article provides three recipes for baked mashed parsnips, each with its unique flavor profile. The first recipe is a classic mashed parsnips dish with butter, milk, and salt and pepper. The second recipe adds a touch of sweetness with the addition of brown sugar and cinnamon. The third recipe incorporates sharp cheddar cheese for a cheesy and flavorful twist. With easy-to-follow instructions and helpful tips, you'll be able to create delicious and impressive baked mashed parsnips that will delight your taste buds.
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BAKED MASHED PARSNIPS
This was served at a dinner I went to recently. I am not familiar with cooking parsnips, but this dish was delicious. I hope to try it soon.
Provided by Barbara
Categories Side Dish Vegetables
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Place parsnips into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and cool slightly.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat parsnips, melted butter, sherry, heavy whipping cream, salt, and white sugar together in a bowl until smooth. Spoon into a baking dish and top with bread crumbs; dot with butter pieces.
- Bake in the preheated oven until golden, 25 to 30 minutes.
Nutrition Facts : Calories 401.3 calories, Carbohydrate 45.9 g, Cholesterol 64.4 mg, Fat 23.8 g, Fiber 11.3 g, Protein 3.7 g, SaturatedFat 14.6 g, Sodium 643 mg, Sugar 11.2 g
A NO RECIPE BAKED MASHED PARSNIPS, ONION & CAULIFLOWER
We all know about mashed parsnips, and mashed cauliflower, but how about both for a great flavor. A little onion and garlic and then put in a pan topped with a parmesan crust. This is not hard and no fancy whipping, just a potato masher, a little butter and cream, a few bread crumbs and cheese to top it off and done. NO RECIPE. Now, I call this a no recipe, because you can more or less of each ingredient according to your directions, Some like theirs creamier, some don't; some more parsnips some less, so add what you want. However, even though this is a no recipe, these are the approximately ingredients I use. But, feel to use more or less to your liking. Make it your own by adding herbs or even different cheeses.
Provided by SarasotaCook
Categories < 60 Mins
Time 50m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Vegetables -- In a large pot, add the cauliflower and parsnips and then top with enough salted water to cover the vegetables. Bring up to a boil and then reduce to medium and cook until the parsnips and cauliflower is tender. They should take about 10-15 minutes. Drain and return to the pot to dry out the extra water. Reduce the temp to medium low.
- Topping -- As the vegetables cook -- Just put the butter in a small microwavable bowl or cup and melt, just a few seconds. Remove and let cool a minute or so, then stir in the bread crumbs and cheese and set to the side.
- Mash -- Now in the pot with the vegetables after they have dried a minute or so (medium, low heat), add the butter, cream, onion, garlic, salt and pepper and start slow. Mash and see what the texture is. You can always use a bit more cream or a bit more butter, but I start slow and add a little at a time. Mash until you get the consistency you like.
- Bake -- 350 degree oven preheated. Just add the mashed vegetables to a small baking dish sprayed with non-stick spray and then top with the bread crumbs. Bake until golden brown. About 15-20 minutes.
- Serve -- With anything and enjoy. It's like a baked potato dish, but no spuds - Just healthier. Really good!
Nutrition Facts : Calories 368, Fat 24.2, SaturatedFat 14.6, Cholesterol 77.1, Sodium 569.4, Carbohydrate 30.7, Fiber 6, Sugar 6.5, Protein 9.6
Tips:
- Choose the right parsnips: Select firm, smooth parsnips with no blemishes or bruises. Smaller parsnips tend to be more tender and flavorful.
- Peel the parsnips thinly: Use a sharp vegetable peeler to remove the thin outer layer of the parsnips. This will help them cook evenly and prevent them from becoming mushy.
- Boil the parsnips until tender: Bring a large pot of salted water to a boil and add the parsnips. Boil for 15-20 minutes, or until the parsnips are tender when pierced with a fork.
- Drain the parsnips well: Once the parsnips are tender, drain them well in a colander. This will help to remove excess moisture and prevent the mashed parsnips from becoming watery.
- Mash the parsnips until smooth: Use a potato masher or an immersion blender to mash the parsnips until smooth. Be careful not to over-mash them, as this can make them gluey.
- Season the parsnips: Add butter, milk, salt, and pepper to the mashed parsnips and stir until well combined. You can also add other seasonings, such as garlic powder, onion powder, or fresh herbs, to taste.
- Bake the parsnips: Pour the mashed parsnips into a greased baking dish and bake in a preheated oven for 20-25 minutes, or until heated through and golden brown on top.
- Serve the parsnips hot: Baked mashed parsnips are best served hot, as a side dish or main course. They can be garnished with fresh herbs, such as parsley or chives.
Conclusion:
Baked mashed parsnips are a delicious and versatile dish that can be enjoyed as a side dish or main course. They are easy to make and can be tailored to your own taste preferences. With a few simple tips, you can create a perfect batch of baked mashed parsnips that will be a hit with your family and friends.
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