This parsnip pure recipe is the most creamy, fluffy and healthier version of mashed potatoes. It is the perfect healthy side dish for the fall and all the holiday seasons.
Lately I became in love with this vegetable and the different ways it can be cooked. Our family is a big fan of mashed potatoes, so when I introduced to them the healthier version they were very sceptic, probably like you. You will say – “ARE YOU CRAZY, you can’t substituted mashed potatoes-they are the gold standard”. Well, I will prove you wrong, like I did with my kids and husband.
You need a handful of ingredients to make this absolutely finger licking side dish in 15 minutes. It sure will become a star of the dish.
lets started with the Parsnip. Many of you probably never tried it before or have never heard about it. This is an amazing vegetable with its sweet and delicious flavor and its health benefits that is kind of forgotten.
Parsnips resemble carrots and can be used in similar ways, but they have a sweeter taste, especially when cooked. They can be baked, boiled, pureed, roasted, fried, grilled, or steamed.
When used in stews, soups, and casseroles , they give a rich flavor. In some cases, parsnips are boiled and the solid portions are removed from the soup or stew, leaving behind a more subtle flavor than the whole root, and starch to thicken the dish.
Roast parsnip is considered an essential part of the Christmas dinner in my family and in a lot of places in Europe, Canada and here in the States. You can also fry or thinly slice and crisp (my kids favorite and very healthy version of the potato chips).
The consumption of parsnips has potential health benefits. They contain antioxidants, have an anti-inflammatory, anti-fungal and anti-cancer properties. The parsnip is rich in vitamins and minerals, and is particularly rich in potassium and vitamin B.
- Super easy to make
- Healthy and delicious
- Creamy and healthy side dish for the holiday season
- Only few ingredients to make this absolutely finger licking side dish
- You can make it vegan by skipping the cream or milk
- Instead water to use for boiling the parsnip you can use chicken stock for more flavor
- Adding a boiled potato (optional) makes it more rich and creamy
- Using a heavy cream and butter is optional if you are on diet, but keep in mind that using it will make for more creamy, fluffy and rich consistency
- Cut the parsnip into small even cubes for even cooking
|5 medium size or 1 pound
|1/3 cup (optional)
Peel and cut the parsnip into small even pieces. Bring a medium size pot filled with salted water to a boil. Boil the parsnips for about 10-15 minutes or until tender. With a slotted spoon remove the parsnip and transfer it to a blender, add a little bit of the cooking water, salt, pepper, olive oil and cream/milk if you like and blend it until smooth and velvety.
If necessary, add a bit of water, cream or broth to get the blender moving, but do so sparingly so the puree doesn’t become too thin. Taste and add the additional black pepper and salt, if desired.
Equipment you may find useful!