Ah, parsnips. Do you like them? If you've never had a parsnip, you don't know what you're missing! They look like white carrots and are closely related to them. Sweet, like carrots, but with a nutty, buttery taste.
Lovely in soups and stews, delicious roasted, parsnips also mash up beautifully with potatoes, as we have done here. Mashed parsnips are perfect as a side to pork chops, roast chicken, or beef short ribs.
Mashed Potatoes and Parsnips with Chives and Parsley
Sometimes parsnips can have a tough, fibrous core that no amount of cooking will tenderize. If you encounter this, cut the parsnips in quarters lengthwise and cut out the tough core.
1 1/2 pounds parsnips
1 1/2 pounds Yukon Gold potatoes
2 teaspoons salt
4 1/2 cups water
2 tablespoons unsalted butter
1/2 teaspoon salt
1 tablespoons chopped parsley
1 tablespoons chopped chives
1/8 teaspoon freshly ground black pepper
Prep the parsnips and potatoes:
Peel the parsnips. Cut them crosswise into 1/2-inch thick medallions. Peel the potatoes and cut them into 1 to 1 1/2-inch chunks.
Place into a medium saucepan, cover with water, add two teaspoons of salt. Bring to a simmer, reduce the heat, cover and let cook for 10 minutes, until a fork can pierce easily.
Drain and return the parsnips and potatoes to the warm pan. Cover and let steam in the heat of the pan for 10 minutes.
Using a potato masher, mash the parsnips and potatoes until nicely mashed. Don't over mash or they will be gluey.
Add butter and salt (omit salt if using salted butter), and mash some more. Stir in the chopped parsley and chives. Add black pepper and more salt to taste.
Parsnip latkes with horseradish and dill from Deb of Smitten Kitchen
Old Bay parsnip fries from Everyday Maven
Potato and parsnip gratin from Chef John of Food Wishes
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||8%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 65g||24%|
|Dietary Fiber 10g||35%|
|Total Sugars 10g|
|Vitamin C 40mg||201%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|