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savoury parsnip mash

BabyKato avatar
Recipe by
Baby Kato
@BabyKato
Beautiful Shore Country, NB

Looking for an alternate to mashed potatoes? Why not try this lovely recipe, it will not disappoint. I love parsnips. There are so many different ways to enjoy this tasty root vegetable. A perfect side dish for pork, chicken, beef or lamb. You should always try to choose smaller parsnips as they are far more tender than the larger ones. The smaller parsnips tend not to be as woody tasting as the larger or older parsnips.

yield 4 serving(s)
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For savoury parsnip mash

  • 2 1/2 Tbsp
    unsalted butter
  • 1 clove
    garlic, peeled and minced
  • 1 lg
    shallot, finely chopped
  • 1 - 2 tsp
    fresh thyme, finely chopped
  • 1 tsp
    fine sea salt
  • 1/2 tsp
    freshly ground black pepper
  • 2 Tbsp
    horseradish cream
  • 2 1/2 lb
    fresh parsnips, peeled and chopped to 3/4"
  • 2 c
    chicken stock or broth
  • 1/2 c
    water
  • 3/4 tsp
    freshly ground allspice, plus more for garnish
  • 1/3 c
    cream, 18% coffee, or half and half
  • 1/8 c
    plain firm Greek yogurt

How To Make savoury parsnip mash

  • 1
    Add the butter, garlic and shallots to a small pan and cook on low, allowing for light caramelization. Take the pan off the heat and season with thyme, salt, pepper and horseradish cream. You can set this aside until required.
  • 2
    Place parsnips in pot and cover with chicken broth and water. Add the freshly ground allspice and stir, bringing to a boil over high heat.
  • 3
    Reduce the heat to medium and simmer the parsnips for 15 - 20 minutes; drain. Add the cream, mixing well. Continue to cook on low for about 5 minutes, stirring occasionally. The parsnips should be tender, but not mushy.
  • 4
    Remove the pot from heat and mash the parsnips with a potato masher. Add the yogurt and the buttered garlic and shallot mixture. Mix, tasting and re-seasoning if needed with a little salt and pepper to taste and garnish with a pinch of allspice. If it is too thick, add a little more cream gradually until desired thickness is achieved. Best when served immediately.
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