Mashed Turnips and Parsnips
User Reviews
5
Mashed Turnips and Parsnips
Description
Mashed Turnips and Parsnips combines peeled and chopped turnips, parsnips, and Granny Smith apple boiled until fork tender, then drained and blended with butter and heavy cream. This results in a creamy mixture with a balance of sweet and savory tones contributed by the apple and root vegetables. The seasoning with salt and pepper customizes the flavor to taste. Using a food processor or blender smooths out the fibrous texture of parsnips more effectively than hand mashing, though hand mashing yields a more rustic result.
This mash can complement a variety of main dishes as a change from traditional mashed potatoes, offering a different root vegetable profile. Its creamy consistency works well with hearty meats or vegetable sides. The recipe notes suggest the option to add potatoes or carrots for variation and recommend careful draining to avoid watery texture.
Leftover mash can be refrigerated up to four days and is freezer-safe up to eight weeks when stored properly. Reheat gently to preserve texture and flavor.
Ingredients
- 2 pounds turnips peeled and chopped
- 1 pound parsnip peeled and chopped
- 1 apple peeled, cored and chopped, Granny Smith
- ¼ cup butter
- ¼ cup heavy whipping cream
- salt to taste
- black pepper to taste
Instructions
- Place turnips, parsnips and apple in a large pot. Cover with water and add 1 teaspoon salt.
- Bring water to a boil and simmer until fork tender, about 15 minutes. Drain well.
- Add butter and cream to the pot along with the drained vegetables. Place all ingredients in a food processor or blender *(see note). Pulse until vegetables reach desired consistency.
- Season generously with salt & pepper to taste.
Notes
- You can add potatoes or carrots for variation in flavor and texture.
- Make sure to drain the cooked vegetables thoroughly to avoid a watery mash.
- Use a food processor or blender for the smoothest consistency; hand mashing produces a more rustic texture.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Freeze mashed leftovers in a zip-top bag for up to eight weeks; thaw and reheat on the stovetop.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 130 | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 108mg | 5% |
| Potassium | 369mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 239IU | 5% |
| Vitamin C | 28mg | 31% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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