Mashedparsnips Recipes

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PARSNIP MASH

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0



Parsnip Mash image

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 AND POTATOES

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6



Mashed Parsnips and Potatoes image

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.

4 pounds Yukon gold potatoes
2 pounds parsnips
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) butter
2 tablespoons chopped chives

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



Baked Mashed Parsnips image

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

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

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



Mashed Parsnips and Potatoes image

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.

4 tablespoons unsalted butter
2 small leeks, white parts only, washed well, thinly sliced crosswise
1 pound parsnips, peeled, roughly chopped
1 pound Idaho potatoes, peeled, roughly chopped
1/2 cup milk
Coarse salt and freshly ground pepper

MASHED PARSNIPS

Provided by Robert Farrar Capon

Categories     side dish

Time 10m

Yield 8 servings

Number Of Ingredients 2



Mashed Parsnips image

Steps:

  • Peel the parsnips but do not cut them up. Simmer them in water to cover until completely tender. Drain.
  • Scrape the outer pulp of the parsnips into a bowl. Discard the tough cores.
  • Mash the pulp, adding butter, plus salt and pepper to taste. Reheat before serving.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 1 gram, Carbohydrate 34 grams, Fat 3 grams, Fiber 9 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 9 grams, TransFat 0 grams

8 to 12 large parsnips
Butter, salt and white pepper to taste

MASHED PARSNIPS

Make and share this Mashed Parsnips recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7



Mashed Parsnips image

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.

2 1/2 lbs 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 & freshly ground black pepper, to taste
2 tablespoons snipped fresh chives

JAZZED-UP PARSNIP MASH

Sweet root vegetables given a spicy boost

Provided by Ruth Watson

Categories     Dinner, Side dish

Time 35m

Number Of Ingredients 7



Jazzed-up parsnip mash image

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

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)

BAKED PARSNIPS

We enjoy this veggie often in the Northeast, and I've experimented with different ways of fixing them. This is by far one of my favorite parsnip recipes. -Robert Atwood, West Wareham, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 7



Baked Parsnips image

Steps:

  • Place parsnips in an ungreased 2-qt. baking dish; dot with butter. Add water. Sprinkle with the oregano, parsley, salt and pepper. Cover and bake at 350° for 45 minutes or until tender.

Nutrition Facts : Calories 239 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 280mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 7g fiber), Protein 2g protein.

1-1/2 pounds parsnips, peeled and julienned
1/4 cup butter
1/4 cup water
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1/8 teaspoon pepper

PARSNIP MASH WITH APPLE

Finnish your meal with this splendid side dish. Perfect with pork chops or sausages

Provided by Good Food team

Categories     Dinner, Side dish, Supper

Time 27m

Number Of Ingredients 6



Parsnip mash with apple image

Steps:

  • Cook the parsnip and apple in a pan of salted simmering water for 10 mins until tender, then drain. Put the pan back on the heat, add the butter and spices, then cook for a few mins before adding the milk and warming through.
  • Add this to the parsnips and apple, season well then whizz in the food processor until smooth, or mash well by hand. Spoon into a bowl and drizzle with a little melted butter to serve.

Nutrition Facts : Calories 276 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 22 grams sugar, Fiber 11 grams fiber, Protein 5 grams protein, Sodium 0.28 milligram of sodium

850g parsnip , peeled and cut into small chunks
2 Bramley apples , peeled, cored and quartered
50g butter , plus a little extra to serve
¼ tsp ground cumin
¼ tsp ground coriander
100ml milk

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