Published: Updated: / By: Dawn | Girl Heart Food 33 Comments
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With just 6 ingredients and less than 30 minutes you could be enjoying this savoury mashed parsnips recipe! Made with cream, butter, and chives it makes for a delicious root vegetable side dish. Topped with chopped pistachios, what’s not to love?
If you’re looking to mix things up in the vegetable side dish department, you’ve come to the right place!
These mashed parsnips are a wonderful alternative to potatoes!
Growing up in rural Newfoundland, root veggies (including parsnips) were a regular part of my diet.
They’d be included with every Sunday supper, usually in “Jiggs Dinner” (boiled veg with salt meat).
These days, I leave the Jiggs Dinner to my mom (so good) and usually simply roast or mash veggies when I’m preparing myself.
If you are a parsnip fan, great (and you’ll probably enjoy this parsnip apple soup!
If not, maybe this isn’t for you.
Or maybe you will be when you taste this delicious parsnip mash!
How To Cook Parsnips and Make the Mash
Cooking parsnips is easy. Basically, they’re prepared much like you would prepare regular mash.
Full details are in the recipe card below, but here are the basics:
- Clean parsnips and peel them, then cut into chunks.
- Place the parsnip chunks into a large pot of water, bring to boil and cook until they’re tender.
- Drain the parsnip.
- Place cooked parsnip chunks into a bowl and mash.
- Add melted butter, cream, chives and salt and mash again.
- Transfer the parsnip mash to a serving dish, garnish and serve!
How Do Mashed Parsnips Compare to Mashed Potatoes?
Of course, parsnip mash is going to taste totally different than mashed potatoes.
However, if you are a fan of parsnips, you will love this root vegetable side dish!
Texture-wise, it’s a lot rougher than mashed potatoes, but it’s a great alternative if you’re trying to mix things up!
Recipe Variations
- Use half-and-half or whole milk instead of heavy cream to cut back on fat and calories.
- Don’t have pistachios or prefer not to use? Try chopped pecans, walnuts or almonds instead.
- Instead of chives, you can use thinly sliced green onion.
More Delicious Root Vegetable Recipes
- Roasted Root Vegetables
- Celery Root Soup
- Roasted Garlic Mashed Potatoes
- Brown Mashed Turnip with Roasted Garlic
If you make this parsnip mash, be sure to leave a comment below!
Mashed Parsnips Recipe
Dawn | Girl Heart Food
With just 6 ingredients and less than 30 minutes you could be enjoying this savoury mashed parsnips recipe! Made with cream, butter, and chives it makes for a delicious root vegetable side dish. Topped with chopped pistachios, what's not to love?
5 from 14 votes
Print Recipe Save Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Side Dish
Servings 4 servings
Ingredients
- 2 pounds parsnips
- ¼ cup heavy cream
- 2 tablespoons melted butter, plus more to taste for optional garnish
- 1 tablespoon minced fresh chives, plus more to taste for optional garnish
- ½ teaspoon salt
- 1 tablespoon roughly chopped pistachios
Instructions
Clean, peel, and cut parsnips into 2-inch chunks.
Place parsnips into a large pot and cover with cold water (there should be an inch or two of water above the parsnips, basically ensuring that it is fully submerged and covered by the water). Bring to a boil (reduce the heat, if necessary, while still maintaining a boil) and cook for 20 minutes or until tender. Drain.
Meanwhile, combine heavy cream with butter in a small saucepan over medium-low heat just to heat through.
Place parsnips back into a pot or bowl and mash.
Note: Mashed parsnips have a rougher consistency than potatoes. If you want to rice them instead, you can.
Pour over warmed cream/butter mixture and mix in chives and salt.
Transfer to a serving dish and top with crushed pistachios, more chives and a drizzle of melted butter (if desired). Serve and enjoy!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
Keyword alternative to potatoes, easy side dish, root vegetable side
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Reader Interactions
Comments
Nicole
Lovely recipe. I’m a fellow parsnip lover, but I’ve never used pistachios; great idea. I’m a fan of scattering toasted pine nuts over mine and it’s tasty, if you want to mix it up.Reply
Dawn | Girl Heart Food
Thanks so much, Nicole! I really enjoy pine nuts too, so I’ll have to give that a try next time. 🙂
Reply
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