Nutty parsnips make for a tasty mashed-potato substitute. For the best parsnip mash, puree the root veggie in a food processor instead of using a ricer, as parsnips are woodier than potatoes.

Adam Dolge
Source: EatingWell Magazine, November 2019


Recipe Summary

15 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Bring 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add parsnips, cover and steam until tender, adding more water as needed, 25 to 30 minutes. Drain.

  • Transfer the parsnips to a food processor. Add butter, milk, tapenade and salt. Puree until smooth, about 1 minute. Serve hot.


To make ahead: Refrigerate for up to 2 days. Reheat in a covered baking dish at 350 degrees F for about 25 minutes.

Nutrition Facts

168 calories; protein 1.5g 3% DV; carbohydrates 20.5g 7% DV; exchange other carbs 1.5; dietary fiber 5.6g 23% DV; sugars 5.9g; fat 9.5g 15% DV; saturated fat 4.8g 24% DV; cholesterol 20.4mg 7% DV; vitamin a iu 278.2IU 6% DV; vitamin c 19.3mg 32% DV; folate 76.3mcg 19% DV; calcium 80.7mg 8% DV; iron 0.7mg 4% DV; magnesium 33.1mg 12% DV; potassium 430.5mg 12% DV; sodium 325.3mg 13% DV.