Mashed parsnips
This is a recipe for mashed parsnips. A perfect side dish for a roast dinner.
I personally find that purely pureed parsnips are a little bit too sweet and overpowering. Therefore I make my mashed parsnip recipe together with mashed potatoes.
This gives a nice intermediate taste and texture which is great when you want a little bit of sweetness in the mash. So this is really a mashed parsnips and potatoes recipe!
Because of the taste of the parsnips, I do not think it needs the extra secret ingredients that I use in my mashed potato recipe.
The masher
The secret to making any mash a success is getting it nice and smooth. This may require a different type of masher to the one you have, or just more elbow grease. We use one that looks like this:
and we have found that moving it in a circular motion also helps to get rid of all the lumps.
Puree or mash
If you wanted, however, to make a pure parsnip puree, you would just follow the recipe without using potatoes and at the end, you put the parsnips through the blender.
Mashed Parsnips
There are also a few little secret tips that we use to get the taste right.
The first thing to get right is the correct type of potato. We used to buy ‘Maris Piper’ potatoes in Cornwall on the way back from our holidays – a 56lb bag for a couple of quid! It would last us for at least 6 months.
King Edwards are also known for being good to mash. When it comes down to it though, it is all about the best flavour. My favourite is the Maris Piper because it just tasted so good, and was great for roasting as well.
Mash is essential in many of the meals we like: fish pie, bangers and mash, cottage pie, shepherd’s pie or just a simple meat and two veg. So you have to get it right!
How to make mashed parsnips
Mashed Parsnips Recipe
This mashed parsnip is a great alternative to mashed potatoes. It adds a bit of sweetness to the meal which can sometimes better compliment your main ingredient.
Ingredients
- 400g Potatoes, peeled and halved (the best tasting ones you can find)
- 400g parsnips, peeled and halved
- 30 g Knob of Butter
- 1/2 tsp Nutmeg powder
- 50 ml Splash of Milk
- Salt and Pepper
Instructions
- Boil a pan of water with a pinch of salt, and use it to boil the potatoes and parsnips. The smaller they are cut the quicker they will cook.
- Remove the vegetables from the heat after about 20 minutes, when the potatoes are tender but not yet disintegrating. Make sure the parsnips are cooked by cutting with a knife.
- Drain the potatoes and parsnips in the pan. I use the pan lid to hold the veggies in the pan while I drain the water into the sink. It saves having to wash a colander or sieve.
- Then add the butter and milk and mash them using a masher until they are smooth. Then add the nutmeg and salt and pepper to taste and mix all together.
- Do this when the vegetables are still hot. Try and get it as smooth as possible, removing all the lumps if you can.
- A circular motion with the correct type of masher can help. If you want to make a real parsnip puree then use a blender to mix and get a perfectly smooth finish.
Notes
Serve as an alternative to mashed potatoes when you wish to have a bit of sweetness in the dish.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 151Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 99mgCarbohydrates: 26gFiber: 4gSugar: 4gProtein: 3g
This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.