MASHED POTATOES AND PARSNIPS
Steps:
- Put the potatoes and parsnips in a large pot with water, making sure that the water completely covers them. Bring to a boil, lower the heat to medium, then cover and simmer for 20-30 minutes, stirring occasionally with a spoon. Test the tenderness of the potatoes with a fork; they should pierce easily and be tender, yet firm. Drain any remaining liquid and mash the potatoes with a potato masher until there are no visible lumps. Add the milk and butter and continue to mash until the potatoes are smooth and creamy. Stir in the parsley, cayenne pepper, black pepper, and salt, and beat thoroughly with a wooden spoon until all the seasonings are completely mixed in. Cover and serve warm.
MASHED PARSNIPS
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
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
ROSEMARY ROASTED POTATOES AND PARSNIPS
A combination of crispy roasted root vegetables is an essential part of any British roast dinner. I heap them all together on a serving dish and let my guests serve themselves. The vegetables can be prepared and parboiled, then set aside until you're ready to pop them into the oven to roast.
Provided by Food Network
Categories side-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees F (180 degrees C/Gas mark 4).
- Put the potatoes, sweet potatoes and parsnips into a large pot of cold salted water. Bring to a boil, then turn the heat down to a gentle simmer. Cook for 5 minutes and then drain in a colander. (If you are preparing ahead of time, you can now set the vegetables aside, or keep them in the fridge until you are ready to roast.)
- Pour the vegetable oil into a large roasting pan and heat it in the oven for 5 minutes. Add the vegetables to the hot oil and toss to coat. Sprinkle with the salt and pepper and add the rosemary sprigs. Carefully toss again.
- Pop the vegetables in the oven and roast for 30 minutes. Turn the vegetables and add the garlic, then roast until the vegetables are crispy and golden on the outside, about 30 minutes more.
MASHED PARSNIPS AND POTATOES
Provided by Tyler Florence
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
MASHED POTATOES WITH CARAMELIZED GARLIC AND PARSNIPS
Provided by Melissa Roberts
Categories Milk/Cream Garlic Potato Side Roast Thanksgiving Vegetarian Parsnip Winter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F with racks in upper and lower thirds.
- Wrap each potato in foil, then prick potatoes through foil several times with a fork. Cut off and discard 1/2 inch from top of garlic head, exposing cloves. Put garlic on a double layer of foil, then drizzle with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt. Twist foil tightly to enclose.
- Roast potatoes and garlic on rack in upper third of oven until tender, 1 to 1 1/4 hours.
- About 30 minutes before potatoes and garlic finish roasting, toss parsnips with 1/4 teaspoon salt and remaining 2 1/2 tablespoons oil in a small baking pan. Spread out in an even layer and roast in lower third of oven, stirring once or twice, until tender and golden, about 25 minutes.
- Unwrap garlic and cool to warm, then squeeze cloves into a large bowl and mash well with a fork. Stir in roasted parsnips.
- Heat milk, butter, white pepper, and 1 1/4 teaspoons salt in a small saucepan over medium-low heat until butter is melted.
- While milk mixture heats, unwrap baked potatoes and force through ricer into bowl with garlic and parsnips. (Ricer will catch skins.)
- Pour in hot milk mixture and gently stir with a large heatproof rubber spatula until combined.
GARLIC MASHED POTATOES AND PARSNIPS
My kids love the taste of garlic, they also love mashed potatoes! I decided to give this a try and added a couple of parsnips in with the potatoes. I shouldn't have done this now because my boys want this for every meal!
Provided by Witch Doctor
Categories Potato
Time 1h55m
Yield 14 serving(s)
Number Of Ingredients 8
Steps:
- Peel potatoes and parsnips; cut into 1/2 inch chunks. Cook in a Dutch oven or large saucepan in boiling salted water until tender, about 25 to 30 minutes. Drain.
- Meanwhile, preheat oven to 350 degrees F.
- Cut about 1/2 inch off tip of garlic head, and discard. Place garlic bulb in a custard cup. Drizzle with olive oil. Cover with foil and bake in the preheated oven for 20 minutes or until tender when pierced with the tip of a sharp knife. Let cool. Squeeze garlic pulp out of the peels. mash with a fork, and set aside.
- Press the potatoes and parsnips through a potato ricer or food mill (or mash with a potato masher), and return them to the Dutch oven.
- Heat milk and butter in a small saucepan just until boiling. Stir into the potato mixture. Stir in the mashed garlic, the 3/4 tsp salt, and the 1/8 tsp pepper. heat through. Season to taste with additional salt and pepper. Serve immediately.
Nutrition Facts : Calories 188, Fat 7.9, SaturatedFat 4.6, Cholesterol 19.3, Sodium 197.6, Carbohydrate 27.7, Fiber 4, Sugar 3.1, Protein 2.9
More about "roasted mashed potatoes with parsnips recipes"
ROASTED MASHED POTATOES WITH PARSNIPS – KOSHER RECIPES …
From oukosher.org
Servings 6-8Total Time 1 hrCategory Meat
WASABI AND ROASTED GARLIC MASHED POTATOES RECIPE | GUY FIERI
From foodnetwork.com
Author Guy FieriSteps 5Difficulty Easy
EASY CHEESY MASHED POTATOES & PARSNIPS | ORE-IDA
From oreida.com
MASHED TURNIPS AND PARSNIPS - SPEND WITH PENNIES
From spendwithpennies.com
MASHED PARSNIPS RECIPE | GIRL HEART FOOD®
From girlheartfood.com
ROASTED POTATOES WITH PARSNIPS - 1 RECIPES | TASTYCRAZE.COM
From tastycraze.com
ROASTED GARLIC MASHED POTATOES – SAUER BRANDS
From sauers.com
PARSNIP AND POTATO MASH RECIPE - MASHED.COM
From mashed.com
OVEN ROASTED POTATOES AND PARSNIPS • THE BOJON GOURMET
From bojongourmet.com
MASHED KOHLRABI WITH ROASTED GARLIC | THE RUSTIC FOODIE®
From therusticfoodie.com
GARLIC MASHED POTATOES AND PARSNIPS | BETTER HOMES & GARDENS
From bhg.com
ROASTED POTATOES AND PARSNIPS : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PARSNIP GARLIC MASHED POTATOES | CREAMY MASHED POTATOES RECIPE
From joyfulhealthyeats.com
You'll also love