Best 7 Creamy Parsnip Mash Recipes

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Indulge in the creamy delight of parsnip mash, a culinary symphony of flavors and textures. This delectable dish is not only a feast for the taste buds but also a symphony for the soul. Crafted with humble parsnips, this humble root vegetable transforms into a silky-smooth puree, kissed with garlic and enriched with the warmth of nutmeg. It's a perfect harmony of sweet and savory, enhanced by the velvety embrace of cream and the comforting touch of butter. As you dive into this creamy parsnip mash, let its comforting embrace envelop you in sheer bliss. Be it a weeknight dinner, a holiday feast, or a cozy gathering, this dish is sure to steal the show, leaving your taste buds craving for more.

In this culinary journey, we'll explore not just one, but a delightful trio of creamy parsnip mash recipes, each with its unique touch. The first recipe takes you on a classic adventure, where simple ingredients come together in perfect harmony. The second recipe adds a touch of elegance with a hint of truffle oil and crispy shallots, elevating the dish to a gourmet delight. Last but not least, the third recipe introduces a delightful twist with the addition of roasted garlic and tangy goat cheese, creating a symphony of flavors that will leave you craving for more. So, embark on this culinary adventure, whip up a batch of creamy parsnip mash, and let its velvety embrace warm your heart and soul.

Here are our top 7 tried and tested recipes!

PARSNIP PUREE



Parsnip Puree image

Sweet, creamy with a bit of nuttiness. Parsnip Puree is and easy side dish that goes perfect with roast turkey, pork and beef.

Provided by Alisa Infanti | The Delicious Spoon

Categories     Dinner

Time 35m

Number Of Ingredients 5

2 lbs parsnips (peeled and cubed)
3/4 cup whole milk
2 tbsp butter (melted)
1/2 tsp sea salt
1/4 tsp black pepper

Steps:

  • Peel parsnips, trim and cube parsnips.
  • Place in a boiling pot of salted water (about 2 tsp of salt for a large pot of water). Boil until softened. Remove from heat and carefully drain water when soft.
  • Add parsnips to a blender and add milk, butter, salt and pepper.
  • Blend until smooth. Serve immediately.

Nutrition Facts : ServingSize 0.5 cup, Calories 166 kcal, Carbohydrate 29 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, TransFat 0.2 g, Cholesterol 13 mg, Sodium 252 mg, Fiber 7.4 g, Sugar 8.8 g, UnsaturatedFat 1.7 g

PARSNIP MASH



Parsnip Mash image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0

Steps:

  • Peel and roughly chop 2 pounds parsnips. Cook in boiling salted water until soft, about 20 minutes; drain. Puree with 3 tablespoons butter; season with salt and pepper. Sprinkle with grated parmesan.
  • Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

MASHED PARSNIPS



Mashed Parsnips image

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

5 cups whole milk
10 parsnips, peeled and cubed
1 teaspoon salt
¼ cup butter
1 teaspoon dried thyme
½ teaspoon ground black pepper, or more to taste
salt or to taste

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

CREAMY MASHED PARSNIPS



Creamy Mashed Parsnips image

Parsnips, with their subtle sweetness, make a lovely accompaniment to roast meats.

Time 15m

Yield Serves 4

Number Of Ingredients 5

2 pounds parsnips, peeled
2 teaspoons fine sea salt, divided
3 tablespoons heavy cream
2 tablespoons unsalted butter
grated nutmeg, pinch of

Steps:

  • Cut parsnips into 1-inch pieces, place in a large saucepan and cover with cold water.
  • Add 1 teaspoon salt, bring to a boil, lower heat and simmer until very tender, about 12 minutes.
  • Drain parsnips well and combine in a food processor with cream, butter, nutmeg and remaining teaspoon salt.
  • Process until smooth. Reheat if necessary before serving.

Nutrition Facts : Calories 260 calories, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 30 milligrams, Sodium 1210 milligrams, Carbohydrate 41 grams, Protein 3 grams

CREAMY PARSNIP MASH



Creamy Parsnip Mash image

Yield Makes 8 servings

Number Of Ingredients 7

2 1/2 pounds parsnips, peeled and quartered
3 chicken bouillon cubes
1 tablespoon fresh lemon juice
4 tablespoons unsalted butter, melted
1/2 cup heavy cream, warmed
Salt and freshly ground black pepper, to taste
2 tablespoons snipped fresh chives

Steps:

  • Place the parsnips in a saucepan with water to cover. Add the bouillon and lemon juice. Simmer for 20 minutes or until very tender; drain. Mash, adding the butter and cream. Season with salt and pepper. Serve immediately, garnished with snipped chives.

BAKED MASHED PARSNIPS



Baked Mashed Parsnips image

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

3 pounds parsnips, peeled and cut into 1/2-inch pieces
¼ pound butter, melted
¼ cup sherry
¼ cup heavy whipping cream
1 teaspoon salt
1 teaspoon white sugar
¼ cup bread crumbs, or to taste
2 tablespoons butter, cut into small pieces, or more to taste

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

JAZZED-UP PARSNIP MASH



Jazzed-up parsnip mash image

Sweet root vegetables given a spicy boost

Provided by Ruth Watson

Categories     Dinner, Side dish

Time 35m

Number Of Ingredients 7

1 ½kg medium-sized parsnips , peeled
85g butter
1 tsp ground cumin
¼ tsp hot chilli powder
a scraping of fresh nutmeg
150ml milk
2 tbsp hazelnut oil (or 1tbsp walnut oil)

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

Tips:

  • Choose the right parsnips: Look for parsnips that are firm and have no blemishes. Smaller parsnips tend to be more tender and flavorful.
  • Peel the parsnips thinly: This will help them cook evenly and prevent them from becoming stringy.
  • Boil the parsnips in salted water: This will help to extract their natural sweetness and prevent them from becoming bland.
  • Drain the parsnips thoroughly: This will prevent the mash from becoming watery.
  • Mash the parsnips with butter, cream, and milk: This will create a smooth and creamy texture.
  • Season the mash to taste: Add salt, pepper, and any other desired seasonings to taste.
  • Serve the mash immediately: Creamy parsnip mash is best served hot and fresh.

Conclusion:

Creamy parsnip mash is a delicious and versatile side dish that can be enjoyed with a variety of meals. It is a great way to use up leftover parsnips and it is also a healthy and nutritious dish. With its creamy texture and sweet flavor, creamy parsnip mash is sure to be a hit with everyone at your table.

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