Fabulously buttery parsnip purée, made without the cream or milk, but perfectly creamy nonetheless. These mashed parsnips are a lovely alternative to mashed potatoes.
1lbparsnips, peeled and sliced 1/4-inch thick (larger rounds cut in half)
1cupchicken or vegetable broth
6Tablespoonsunsalted butter
1teaspoon fine salt, *reduce to 1/2-3/4 teaspoon if using salted butter
Prevent your screen from going dark
Instructions
Base recipe makes 2-3 servings. Double or triple as needed!
Add prepared parsnips to a medium saucepan on the stove-top. Add broth, butter and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low, cover pan tightly with a lid and allow to cook, stirring occasionally, until the parsnips are tender, about 15-20 minutes.
Use an immersion blender to blend the mixture or transfer to a blender. If neither of those are an option, you can just mash with a potato masher.
Taste the purée and add additional salt, if needed, freshly ground pepper, or any other flavour addition you might like to add (see Notes below for ideas!)
Enjoy warm immediately, or transfer to an airtight container and refrigerate up to 24 hours before serving. Purée can also be frozen up to 3 months.
Notes
Herbs: stir in some fresh or dried herbs such as thyme, rosemary, sage, or parsley after puréeing.
Garlic: add some minced garlic to the simmering liquid or add a pinch of garlic powder after puréeing.
Cheese: stir in some grated Parmesan, Pecorino, or Gruyère cheese after blending.
Nutmeg: add a pinch of freshly grated or ground nutmeg to the top of the parsnip purée when serving.
Horseradish: stir 1/2 teaspoon of horseradish into the puréed parsnips (especially nice with beef).
Cream: stir in a splash of heavy cream or a lighter cream, such as half and half. while puréeing (will make a bit thinner purée).
Nuts: sprinkle chopped toasted walnuts or pecans on top when serving.
Caramelized Onions: arrange some caramelized onions on top of the parsnip purée when serving.
Maple Syrup or Honey: drizzle a bit of over-top when serving.
Bacon or Pancetta: sprinkle some cooked bacon or pancetta over-top to serve.
Be sure to read the notes above this Recipe Card, for more tips, along with step-by-step photos that you might find helpful.