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    Home » Recipes » Sides

    Parsnip Mash

    Published: Jul 10, 2009 · Updated: Aug 13, 2020 by Peter G · This post may contain affiliate links · Leave a Comment

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    If you’re looking for a delicious alternative recipe to mashed potatoes, try parsnip mash. Combined with Parmesan and olive oil it makes a great side dish.

    a bowl of parsnip mash on a white table
    CONTENTS
    • 🥘 Ingredients
    • 🔪 Instructions
    • 📖 Variations
    • 🥗 Side dishes
    • FAQ's
    • 📋 Recipe

    I think parsnips get a bad rap - often seen as a dull, “uninspiring” root vegetable. 

    Its 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! 

    You may be wondering:

    Can parsnips be mashed?

    Absolutely! And my recipe today is delicious proof that parsnips can be mashed.

    Why settle for boring old roasted parsnips when you can make a creamy, silky mash.

    🥘 Ingredients

    • 4 parsnips, washed, peeled and cut into chunks
    • 1 potato, washed, peeled and cut into chunks
    • ¼ cup olive oil
    • ¼ - ½ cup milk, warmed
    • ½ cup Parmesan cheese, grated
    • 1 teaspoon salt
    • 1 teaspoon pepper

    So here’s the deal:

    By using olive oil and Parmesan, we create a flavourful side dish which is smooth and full of flavour.

    a bowl of parsnip mash with a plate behind it on a table

    🔪 Instructions

    1. Place the parsnips, and potato in a pan with cold water. Bring to the boil and then drop the temperature down to medium. Cook for 10-15 minutes until tender.
    2. Once cooked, drain well - be sure to remove any traces of water.
    3. Combine the cooked parsnips in a bowl along with the olive oil, milk, Parmesan and salt and pepper and mash well. Alternatively, place the ingredients in a food processor and mix until smooth and creamy.
    4. If you find that it’s a little “stiff” - thin it out with some extra milk.

    As you can see, it’s quite a simple process.

    I’ve provided two options to make it easier for you.

    1. By hand - use a regular potato masher and burn some calories in the process.
    2. Food processor  - this method is the most straightforward and quickest.
    a green bowl of mash on a white table

    📖 Variations

    If you’re a person who adores mash, may I recommend my carrot and dill mash?

    It’s another simple side dish you could add to your recipe collection.

    On the other hand: 

    I encourage you to take the recipe and add your spin on it!

    • Replace the olive oil and milk with real grass-fed butter and cream
    • Use Pecorino instead of Parmesan
    • Add carrots to the instead of potatoes
    • Use sweet potatoes as an alternative to potatoes

    🥗 Side dishes

    Some ideas to serve it with include the following recommended dishes.

    a roast leg of lamb with potatoes in a round roasting pan on a white table.

    My Greek slow roasted lamb - it pairs beautifully with this iconic dish.

    roast chicken served on a plate with a side of Brussels sprouts

    Roast Chicken - it makes a great comfort food combination.

    braised beef with onions and cinnamon served in a white bowl

    Beef stifado - the classic Greek beef stew - serve them together and thank me later!

    FAQ's

    Can I freeze parsnip mash?

    I don’t recommend it. You can make it as the recipe states, and place it in the fridge (for a maximum of 5 days) and reheat it at a later time. 

    How do I reheat parsnip mash?

    A microwave oven is the best choice. Place in a safe container and cover loosely.

    📋 Recipe

    a bowl of parsnip mash on a table

    Parsnip Mash

    Author: Peter G
    If you’re looking for a great alternative to mashed potatoes, try parsnip mash. Served alongside a roast dinner, it makes a great side dish.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Cuisine Australian
    Servings 4 serves

    Ingredients
     
     

    • 4 parsnips, washed, peeled and cut into chunks
    • 1 potato, washed, peeled and cut into chunks
    • 60 ml olive oil
    • 60 ml milk, warmed
    • ½ cup Parmesan cheese, grated
    • 1 teaspoon salt
    • 1 teaspoon pepper
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    Instructions
     

    • Place the parsnips, and potato in a pan with cold water. Bring to the boil and and then drop the temperature down to medium. Cook for 10-15 minutes until tender.
    • Once cooked, drain well - be sure to remove anyy traces of water.
    • Combine the cooked parsnips in a bowl along with the olive oil, milk, Parmesan and salt and pepper and mash well. Alternatively, place the ingredients in a food processor and mix until smooth and creamy.
    • If you find that it’s a little “stiff” - thin it out with some extra milk.

    Nutrition

    Serving: 1 serve | Calories: 355 kcal | Carbohydrates: 40 g | Protein: 9 g | Fat: 19 g | Saturated Fat: 5 g

    This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

    © Souvlaki For the Soul

    Made this recipe?Let me know how you went and tag @souvlakiman on Instagram!

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    Peter Georgakopoulos owner of Souvlaki For The Soul

    Yeia sou! I'm Peter! I consider Greek food to be the best food in the world. Let me show you how easy it is to prepare traditional and modern Greek recipes in your kitchen. And bonus points if you like baking too!

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