Recipe Image

Smashed Parsnips

  • 15 m
  • 35 m
Diabetic Living Magazine
“Instead of serving mashed potatoes for dinner, try this smashed parsnip recipe. Parsnips are higher in fiber and lower in calories and carbs than potatoes. This side dish is ready in just 35 minutes—perfect for dinner after a busy day at the office.”


    • 2 pounds parsnips, peeled and cut into 2-inch pieces
    • 1 (14.5 ounce) can reduced-sodium chicken broth
    • 1¼ cups water
    • ¼ cup fat-free milk
    • 1 tablespoon butter
    • ½ teaspoon dried thyme or oregano, crushed
    • ¼ teaspoon ground pepper
    • ⅛ teaspoon salt
    • Ground nutmeg
    • Fresh thyme sprigs (optional)


  • 1 Bring parsnips, chicken broth and water to boiling in a medium saucepan; reduce heat. Cover and simmer for 20 to 30 minutes or until parsnips are very tender; drain.
  • 2 Transfer parsnips to a food processor. Add milk, butter, thyme, ground pepper and salt; cover and process until almost smooth. Spoon into serving bowls. Sprinkle with nutmeg. If desired, garnish with thyme sprigs.
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