2 min read

Parsnip Mash with Parmesan and Olive Oil


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!