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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

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Recipe Summary test

active:
15 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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

Tips

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; carbohydrates 20.5g; dietary fiber 5.6g; sugars 5.9g; fat 9.5g; saturated fat 4.8g; cholesterol 20.4mg; vitamin a iu 278.2IU; vitamin c 19.3mg; folate 76.3mcg; calcium 80.7mg; iron 0.7mg; magnesium 33.1mg; potassium 430.5mg; sodium 325.3mg.
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