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This rustic parsnip mash recipe is a delicious side dish with a nice kick of garlic and the fresh flavors of chives and parsley.
If you’d like to try a slightly different mashed veggie, then give these mashed parsnips a go! I’m not going to go so far to say that it’s a mashed potato replacement… because let’s face it… you can’t replace mashed potatoes.
But maybe this could replace another veggie side dish. 😉
I don’t think it has to be one or the other. You could do both (say for a Thanksgiving feast), or just try this recipe if you want something a little different.
I’ve always liked parsnips. They’re a bit sweet and just have a really nice earthy flavor. I think they’re an underrated root vegetable.
They don’t mash quite the same way as potatoes do, but that’s ok. I repeat… this isn’t meant to replace mashed potatoes. I kept them fairly healthy (ok there’s butter in there), but there’s also Greek yogurt for a bit of tang, plenty of garlic, and fresh chives and parsley. It’s a great flavor combo!
I do suggest coring larger parsnips before cooking them since the middle can be a little tough and woody. All you do is cut the parsnips into quarters lengthwise then cut along the core and remove as much of it as you can. Here’s a visual if you would like to see.
If you’re in America, I wish you a wonderful Thanksgiving tomorrow! Eat lots of turkey, have lots of mashed potatoes… and maybe some mashed parsnips! 😉
Questions? Ask me in the comments!
Rustic Parsnip Mash
- 2 pounds parsnips peeled, cored & cut into smaller pieces
- 2 tablespoons butter
- 4-5 cloves garlic minced
- 1/2 cup Greek yogurt
- Small handful fresh parsley chopped
- 1 tablespoon fresh chives to taste
- Peel the parsnips. Cut them into quarters lengthwise and use a knife to cut the tough core out (it's ok if you don't get it all). Cut the parsnips into smaller pieces.
- Place the parsnips in a medium pan filled with water. Boil for 25-30 minutes or until they're tender.
- When the parsnips are almost cooked, add the butter and garlic to a small pan on medium-high heat. Melt the butter and let the garlic slightly cook for about a minute or so (don't let it brown).
- Drain the parsnips then add the butter/garlic mixture to the pan, along with the Greek yogurt. Mash with a potato masher until desired texture is reached (I prefer a rougher, more rustic mash). Season with salt & pepper and stir in the parsley and chives.
- If you want them to be more of a purée, throw them in your blender instead of using a potato masher. Keep in mind that a parsnip mash is not as smooth as mashed potatoes.
- Serves 4+
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