Parsnip Mash with Olive Tapenade

Parsnip Mash with Olive Tapenade

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From: EatingWell Magazine, November 2019

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1½ pounds parsnips, peeled and cut into 1-inch pieces
  • 4 sticks ( ½ stick) butter, softened
  • ½ cup unsweetened nondairy milk, such as almond or coconut milk beverage, warmed
  • 3 tablespoons prepared olive tapenade
  • ½ teaspoon kosher salt

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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°F for about 25 minutes.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 168 calories; 9 g fat(5 g sat); 6 g fiber; 20 g carbohydrates; 2 g protein; 76 mcg folate; 20 mg cholesterol; 6 g sugars; 0 g added sugars; 278 IU vitamin A; 19 mg vitamin C; 81 mg calcium; 1 mg iron; 325 mg sodium; 430 mg potassium
  • Nutrition Bonus: Vitamin C (32% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 fat, 1 starch

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