With just 6 ingredients and less than 30 minutes you could be enjoying this savoury mashed parsnip! Made with cream, butter and chives it makes for a delicious root vegetable side dish. And topped with chopped pistachios, what’s not to love?
If you’re looking to mix things up in the ‘ol 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 Jigg’s Dinner (boiled veg with salt meat).
These days, I leave the Jigg’s Dinner to my mom (so good) and usually opt to 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 & Make The Mash
Cooking parsnips is easy. Basically, they’re prepared much like you would prepare regular mash.
- Clean parsnips & even ’em a little peel.
- Cut into chunks.
- Place in a large pot of water and bring to boil. Cook until tender.
- Drain them.
- Place cooked parsnip chunks into a bowl and mash.
- Add melted butter, cream, salt and chives.
- Give another little mash.
- Pour into a serving dish and enjoy!
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How Do Mashed Parsnips Compare to Mashed Potato?
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!
Texturally, it’s a lot rougher than mashed potatoes, but it’s a great alternative if you’re trying to mix things up!
More Tips & Variations
Opt for 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
Hope you love this parsnip mash as much as we do!
Make this root vegetable side? That’s awesome! Love it if you leave a comment below. Many thanks!
Mashed Parsnip (with pistachios)
- 2 pounds parsnip
- ¼ cup heavy cream
- 2 tablespoons melted butter (plus more for garnish if desired)
- ½ teaspoon salt (or to taste)
- 1 tablespoon fresh chives (plus more for garnish if desired)
- 1 tablespoon pistachios , roughly chopped (garnish)
- Peel and cut parsnips into chunks into 2-inch chunks.
- Place parsnips in a pot of water and bring to a boil for 20 minutes or until tender. Drain
- Meanwhile, combine cream with butter in a small pot 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. Pour into a serving dish.
- Sprinkle with crushed pistachios, more chives and a drizzle of melted butter (if desired). Enjoy!
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.