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. Source: EatingWell Magazine, November 2019

Adam Dolge


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; 9.5 g total fat; 4.8 g saturated fat; 20 mg cholesterol; 325 mg sodium. 430 mg potassium; 20.5 g carbohydrates; 5.6 g fiber; 6 g sugar; 1.5 g protein; 278 IU vitamin a iu; 19 mg vitamin c; 76 mcg folate; 81 mg calcium; 1 mg iron; 33 mg magnesium;