Potatoes and parsnips mashed together with a little garlic, sour cream and butter make a surprisingly tasty side dish. The parsnips add a slightly sweet and spicy taste to the potatoes that I really enjoyed.
Hurricane Sandy is keeping most of us New Yorkers indoors today. So far I haven't lost power so I figured I would share this recipe in case I do later (crossing fingers I won't).
I had bought these parsnips the other day with no real plans for them, and decided I would try them mixed into my mashed potatoes. Parsnips, quite honestly are not a vegetable I grew up eating, so I never really know what to do with them. In the past, I've added them to stews and soups but I was pleasantly surprised how well they tasted mixed in with potatoes. My husband agreed, and they made a wonderful side dish to the roast beef I prepared in the oven.
Do you have a favorite way you enjoy parsnips? Would love to hear how you prepare them!
Potato Parsnip Puree
Skinnytaste.com
Servings: 6 • Size: over 3/4 cup • Old Points: 2 pt • Points+: 4 pts
Calories: 142 • Fat: 3.5 g • Protein: 4 g • Carb: 27 g • Fiber: 4 g • Sugar: 5.5 g
Sodium: 597.8 mg
Ingredients:
- 1 lbs russet (baking) potatoes, peeled and cut into 2-inch pieces
- 1 lb parsnips, peeled and cut into 1-inch pieces
- 3 cloves garlic
- 1 sprig rosemary
- 1/2 tbsp salt, plus more to taste
- 1/4 cup light sour cream
- 1/4 cup 2% milk
- 1 tbsp unsalted butter
- pinch of black pepper
Directions:
Cover potatoes, parsnips and garlic with 1 inch of water in a 4 to 6-quart pot, then add sprig of rosemary and salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.
Drain vegetables in a colander. Discard rosemary and mash warm vegetables along with sour cream, butter, pepper, and remaining pinch of salt, to taste; stir to combine well.
Makes 5 cups.
are parsnips lower in calories than cauliflower?
ReplyDeleteNo. Parsnips have 55 calories per 78g serving. Cauliflower is 14 calories per 62g serving.
DeleteParsnips are a great source of Potassium, and a very good source of Dietary Fiber, Vitamin C, Folate and Manganese.
ReplyDeleteLast year at Thanksgiving, my uncle decided to break tradition and brought a dish of roasted root vegetables, parsnips included! There were also carrots and rutebagas, maybe some beets in there as well. They are all great roasted!
ReplyDeleteRoast parsnips are wonderful. They're quite sweet. You just have to make sure they're not old and turning woody.
ReplyDeleteI love parsnips! I like to just cut them up, toss in olive oil and s&p and then roast. They come out tasting like candy!
ReplyDeleteBarnegat here. Sandy is causing havoc here. Power in & out fallen trees yada yada yada. This looks great. I have to try it out. Thanks :-)
ReplyDeleteI was wondering if you you could trade the potatoes out for cauliflower. I am not a big fan of potatoes!! Thanks
ReplyDeleteI'm still trying to get into parsnips myself. I recently tried them pan roasted and topped with toasted pecans. Just lovely! The pecans added protein, crunch, and fall flavor.
ReplyDeleteI love them in a foil bag on the grill with a little butter and salt & pepper. Yum!
ReplyDeleteHope you guys are safe out in LI, Gina! Thinking about you...
ReplyDeleteDear Food Lovers and Foodie's check out my website as it holds loads of info on Pakistani Food and Restaurants.
ReplyDeleteRegards,
Ohhh, I bet parsnips and potatoes must taste wonderful together!!
ReplyDeleteI'm now thoroughly bummed that I don't have any parsnips in the fridge and can't get to the store until after work tonight.
ReplyDeleteJust thinking about the above comments... what if you roasted the parsnips and THEN mashed them with butter and garlic in your potatoes. Extra yum, yes?
Grandma uses to boil them and then dress with salt, pepper and butter. Loved them.
I definitely want to try this! I used to make parsnip fries all the time and got a little parsnip-ed out, so this will be the perfect way to reintroduce them!
ReplyDeleteWe make a ham bone soup using parsnip with all the other root vegetables. It's great for cold weather.
ReplyDeletemy mom always fried up parsnips in a little butter. Tasty veg.
ReplyDeleteI love parsnips. Roasted is probably my favorite. But I might try them mixed w/potatoes and mashed too.
ReplyDeleteI use parsnips instead of potatoes when making Shepard's pie.
ReplyDeleteI made oven fries out of them the other day. I'd never had them before fixed any way.
ReplyDeleteI was disappointed though, I thought they were 0 points like carrots! Oh well, they were still good and a nice change from potato fries
My family loves mashed roots! we cook separately the parsnips, carrots, turnips, rutabaga, and potatoes and then mash them all together with salt, pepper, butter, and sometimes garlic. Just last week my youngest daughter who is married asked me how to make Mashed Roots cause she was craving some! I also enjoy parsnips roasted with carrots, brussel sprouts, rutabaga, turnips, etc. We call that Roasted Winter Veggies. Thanks for all your great recipes! I love them!
ReplyDeleteParnips roasted with olive oil, sea salt and pepper to taste. Delish!! Another great root vegetable mashed is rutabaga, great color and very tasty!
ReplyDeleteI'm a new parsnip lover...my family not so much:/ BTW just made your pumpkin cheesecake shooters...beyond good. Thank you!!!
ReplyDeleteI love to roast them with carrots and turnips! Chop them all up to equal size, toss with olive oil and some garlic, and roast for 45 minutes or until soft. Delicious!
ReplyDeleteI roast them with carrots, turnips and sweet potatoes then turn it into roasted winter vegetable soup using chicken stock.
ReplyDeleteMy mother always includes parsnips in her chicken soup with fresh dill. They were always a favorite. We also roast them with other root veggies, but in the soup was the best!
ReplyDeleteThis is a really good recipe: http://www.epicurious.com/recipes/food/views/Chicken-and-Parsnip-Fries-with-Spicy-Vinegar-241485; also I saw in a baby food book (sorry I can't remember which one to give credit) saute sliced parsnips in a little oil and then drizzle with maple syrup. Delish!
ReplyDeleteI love parsnips! I just posted a Cider braised pork stew recipe that includes parsnips. Delicious. Never tried them mashed - will have to do that.
ReplyDeleteI have never ever eaten or cooked with parsnips before. I have seen it in so many blogs and recipes. Very tempted to try it out now.
ReplyDeleteHappy your safe! I think I will be adding this as my potato recipe for Thanksgiving!
ReplyDeleteI love to roast them in the oven with potatoes, sweet potatoes, onions and butternut squash...so yummy!
ReplyDeleteTo be a wiseacre I'd say the way I love parsnips best is left on the grocery store shelf. :-) They are one vegetable I just do not like. As a kid I literally could not choke them down, now I'd just rather not. The only exception is in something like Irish stew where they contribute some depth to a strongly flavoured dish but do not stand out.
ReplyDeleteHi Gina - your site is the best!
ReplyDeleteThis would go well with chicken & prosciutto rollatini....Just wondering - in the ingrediants you say use 8 3oz cutlets. I assume that means 3oz raw right? I know the NI and pointsplus you list are based on cooked weight. But wanted to make sure your ingrediants lists are always raw.
Thanks!
Parsnips are used very commonly here in the UK. I have used them to make a curried parsnip soup, when making stock, and roasted (my favourite way). You can get bags of parsnip chips here, and Jamie Oliver has published a recipe for making them at home in his Great Britain cookbook. They are delicious, buttery, and "more-ish".
ReplyDeleteSounds yummy
DeleteThis post brought back great memories for me!! And the timing is perfect. My mother used to make this every Halloween! She hasnt been able to cook for years and I had forgotten the tradition. She called it "Colcannon" but most recipes I see for Colcannon have cabbage or kale with potatoes. Thanks for the great recipe and memories!!!
ReplyDeleteThis was awesome! We love Parsnips in my house and now I have new way to use them! Thank you so much!
ReplyDeleteI boil mine with carrots and make a parsnip/carrot mash with a little margarine and brown sugar.
ReplyDeleteMy husband and I had these for dinner this week as a side dish and they were wonderful!! I love finding new ways to make old standby's!
ReplyDeleteMy grandma always parboiled parsnips, then finished them off by frying in butter. Lovely side dish!
ReplyDeleteI'm watching Rachael Ray from Friday and she is doing 10 Ways to Cook Mashed Potatoes on this particular episode and guess what? The first way is adding parsnips! :)
ReplyDeleteI made this tonight. My only suggested change is to maybe boil the parsnips a little longer. I found them a little tougher to mash vs. the potatoes. I really liked the flavor of this though!
ReplyDeleteRutabagas are excellent in place of parsnips, too!
ReplyDeleteMy family always made mashed parsnips with bacon bits when I was growing up. Now I roast them as many have said with other root veggies. But I love them simply mashed and I never thought to combine with potatoes. Have to try this!
ReplyDeleteThanks for your website, first found it in Pinterest!
I don't think I've ever cooked parsnips before. I definitely plan to add them into our mashed potatoes for Thanksgiving this year!
ReplyDeleteI roast them with carrots and red onion, then finish them with crumbled bacon, parsley, and red wine vinegar. So good!!!!
ReplyDeleteThese look delicious! On another note... where did you get that serving dish? I have to have one!
ReplyDeleteCan anyone give some recommendations for how to size this recipe down a bit? I only have 3 people in my family who would eat this, so I'm not sure I want to spend some time mashing a WHOLE bunch of potatoes and parsnips...thoughts?
ReplyDeleteHi Gina,
ReplyDeleteFirst time commenter, I have one quick question for you. I'm planning on making this with the spinach stuffed pork tenderloin you posted and am wondering, do I mash the garlic with the potatoes and parsnips?
Many thanks for all your hard work!
Jules
I made this tonight! I went a little light on the parsnip to potato ratio because I don't recall ever having parsnips and I didn't want to overwhelm myself.
ReplyDeleteIt was delicious! next time, I'll add that extra 'snip.
Parsnips rock, roasted with other root vegetables. I always use them in my soups when I make my maripoux. Mybhusband loves them
ReplyDelete