I personally think parsnips get a bad rap. They are often seen as a boring, “uninspiring” root vegetable. Maybe this vegetable needs an image make over or dare I say an”extreme makeover’? It’s closest relative, the carrot, enjoys our undivided attention in many dishes. Well I’m here to tell you that things are about to change for the humble parsnip. I want to give it the attention it rightly deserves! When I bought some recently at the farmers markets I was initially stumped on how to best cook them.
I decided the best course of action was to mash them. Yes, I have had roasted parsnips before but I really wanted to take things to another level. I often get “bored” dealing with root vegetables in the same manner. This parsnip mash was slightly denser than your usual mash potatoes. It was rich and thick. To jazz it up slightly, I added some olive oil and some freshly grated Parmesan cheese. You may opt to use a sharper cheese such as Pecorino if you want that “extra kick”. It was oh so tasty especially as a side to some lamb stew I made.
The recipe to make this parsnip mash was very simple. I used 4 medium sized parsnips chopped into chunks and one potato. I boiled them in some water for about 15 mins till they were tender. I drained them well, ensuring to remove any traces of water. I placed them in a bowl and added 1/4 cup of olive oil, 1/4 cup of warmed milk, a few good handfuls of freshly grated Parmesan cheese and some salt and pepper. Give it all a good mash with one of those handy kitchen “mashers” till you have a nice creamy consistency and you’re done! Serve it up in a big bowl drizzled with some olive oil on top and dig in!
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{ 26 comments… read them below or add one }
Parsnips have such an interesting flavor! That combo is very attractive! Perfect with some homemade sausages…
Cheers,
Rosa
I have never heard of parsnips getting a bad rap, but if I did I would plug my ears and go “lalalalala”. I love them so much! I should plant some. I bet they’re easy to grow.
Love the simple mash with Parm and olive oil – I usually go old school with cream and butter, but this is much more heart-healthy.
Parsnips are definitely overlooked! They are so delicious mashed. This is almost making me crave winter again (almost).
You made parsnips looks good! I have such an issue with the over powering flavor of them but I am going to try it this way!! In the spring when I can get them here…
The parsnips looks so cute
i would definitely try this mash…i get tired of the same old…the yellows are all very beautiful here.
Yum, I adore parsnip mash. I could never understand why people don’t like them – they have such a lovely nutty and sweet flavour. I find they’re perfect with a roast dinner, although personally I could just eat a bowl on its own
Parsnips seem to be overlooked by a lot of people. Me, too. When I’ve occasionally bought them, I used them as part of a roasted vegetable medley. I agree with Sara that they have such an interesting flavor and I think mashing them and preparing them as you did is a great idea. And a healthier side dish than a traditional mashed potato.
Parsnips are one of the vegetables that are working on their ‘comeback’ here in Holland. They are referred to as the ‘forgotten vegetables’. To be honest; I’ve never used them as you couldn’t get them anywhere here untill recently. This sounds like a good recipe to try them for the first time…:)
Can’t wait to see your version of the macarons (which – no doubt – will be better then mine!!)
parsnip – not a common vege for crete
still, they are all worth a try at some point
Gorgeous. I agree – parsnips should be higher up the vegetable-love chain!
They are pretty rare to find also here in Italy, at leas in the north (in the south they are more common), and to be honest I never taste them. Peter’s recipe made me damn curious about them.
This would be lovely with anything.
Parsnips are surely overlooked, and by yours truly especially. I discovered them last fall and was left thinking, “What took me so long to try these?”
This mash is something I will definitely try in place of potatoes. Parsnips have this slightly seet taste that I am sure is offset well by the salty Parmesan.
I really wish I liked parsnips
I love all otehr root veggies, like turnips and rutabagas – and I often make mashes with those! I love the idea of topping it with olive oil and parmesan! YUM!
This is really simple and delicious, Peter – my favorite kind of food! I really enjoy parsnips but sometimes find them a tad sweet so adding the potato is a great idea.
That sounds and looks yummy. I wonder if we loosened it up a bit with broth, cream or olive oil if it wouldn’t make for a good dip or spread.
I love parsnips and I also don’t understand why they are sneered at…creamy, down home goodness is what they are.
I don’t think I have ever seen parsnips in Greece but your recipe sounds good. Lovely photos Peter.
Hi Ivy I first had parsnip chips in Greece now thats a real taste sensation. The parsnip chips were cooked the same as you would potato chips.deliscious
Great way to use parsnips!
Lovely, lovely, lovely, but I will have to wait untill its winet to enjoy this lovely dish!
parsnips are one of my favorite winter vegetables – and mashed they are just magic. I like em with celeriac too. Stunning photos and food as usual.
Ooo I bet the herbal flavour of the parsnips was great with the lamb!
Peter! I love parsnips, so this mash looks incredible to me.
PS – I’m thinking about buying that lens you recommended.
You know, I have never had parsnips before, but I would’t say no to the beautiful plate you made.
Great stuff Peter I love parsnips. Will be making this in the next couple of days.