Time 40m Yield 8 Number Of Ingredients 7 Steps:
Heat milk in a large pot over medium heat until warmed and just under a boil; add parsnips and 1 teaspoon salt, cover with a lid, and cook until parsnips are tender, 25 to 30 minutes. Drain parsnips, reserving the warm milk. Mash parsnips, 1 cup reserved warm milk, butter, thyme, and pepper together in the pot using a hand mixer or by blending in a blender. Add more milk, salt, or pepper as desired.
Time 1h Yield 4 servings. Number Of Ingredients 7 Steps:
Place parsnips in an ungreased 2-qt. baking dish; dot with butter. Add water. Sprinkle with the oregano, parsley, salt and pepper. Cover and bake at 350° for 45 minutes or until tender.
Time 30m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Place the parsnips in a saucepan with water to cover. Add the bouillon and lemon juice. Simmer for 20 minutes or until very tender; drain. Mash, adding the butter and cream. Season with salt and pepper. Serve immediately, garnished with snipped chives.
Number Of Ingredients 7 Steps:
Cook the potatoes and parsnips in salted boiling water until cooked through but not falling apart. Drain them, and transfer them to a large bowl. Meanwhile, heat the butter, cream and buttermilk in a nonreactive sauce pot. Add the cream mixture and the salt and pepper to the potatoes. If using a hand mixer, work on low speed and mix the potatoes and parsnips until smooth and well combined. If you like, run the mixture through a food mill in order to remove any lumps. Serve immediately.
Time 50m Yield 4 to 6 servings Number Of Ingredients 6 Steps:
Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.
Time 1h Yield 6 Number Of Ingredients 8 Steps:
Place parsnips into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and cool slightly. Preheat oven to 350 degrees F (175 degrees C). Beat parsnips, melted butter, sherry, heavy whipping cream, salt, and white sugar together in a bowl until smooth. Spoon into a baking dish and top with bread crumbs; dot with butter pieces. Bake in the preheated oven until golden, 25 to 30 minutes.
Time 50m Yield 6-8 , 6-8 serving(s) Number Of Ingredients 11 Steps:
Vegetables – In a large pot, add the cauliflower and parsnips and then top with enough salted water to cover the vegetables. Bring up to a boil and then reduce to medium and cook until the parsnips and cauliflower is tender. They should take about 10-15 minutes. Drain and return to the pot to dry out the extra water. Reduce the temp to medium low. Topping – As the vegetables cook – Just put the butter in a small microwavable bowl or cup and melt, just a few seconds. Remove and let cool a minute or so, then stir in the bread crumbs and cheese and set to the side. Mash – Now in the pot with the vegetables after they have dried a minute or so (medium, low heat), add the butter, cream, onion, garlic, salt and pepper and start slow. Mash and see what the texture is. You can always use a bit more cream or a bit more butter, but I start slow and add a little at a time. Mash until you get the consistency you like. Bake – 350 degree oven preheated. Just add the mashed vegetables to a small baking dish sprayed with non-stick spray and then top with the bread crumbs. Bake until golden brown. About 15-20 minutes. Serve – With anything and enjoy. It’s like a baked potato dish, but no spuds - Just healthier. Really good!
Time 1h10m Yield 12 Number Of Ingredients 8 Steps:
Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 4-quart Dutch oven, place potatoes, parsnips and garlic. Add enough water just to cover potatoes. Heat to boiling; reduce heat. Simmer uncovered 15 to 20 minutes or until potatoes and parsnips are tender when pierced with fork. Drain; return to Dutch oven. Add half-and-half and 4 tablespoons of the butter to potatoes and parsnips. Mash vigorously with potato masher until mixture is creamy. Stir in salt and pepper. Spoon mixture into baking dish. Dot with remaining 2 tablespoons butter. Cover with foil; bake 20 to 25 minutes or until thoroughly heated. Sprinkle with chives.
Number Of Ingredients 6 Steps:
In a large saucepan, melt 2 tablespoons butter over medium heat. Add leeks, and cook, stirring occasionally, until softened, about 4 minutes. Add parsnips, and cook, stirring occasionally, until they begin to soften, about 5 minutes more. Add potatoes and 3 cups cold water; bring to a boil. Cover and reduce heat to a gentle simmer. Cook until parsnips and potatoes are very tender and begin to fall apart, about 20 minutes. Drain in a colander. Press hot parsnips and potatoes through a ricer back into saucepan over low heat. (Alternatively, mash by hand.) Add remaining 2 tablespoons butter and the milk, and combine well. Season with salt and pepper, and serve immediately.
Time 35m Number Of Ingredients 7 Steps:
Cut the parsnips into large, fairly evensized chunks: the skinny end will make one chunk, then either halve or quarter the bulky part lengthways, remove the core, and cut into similar-sized pieces. Bring a large saucepan of salted water to the boil, tip in the parsnips and cook briskly for 10-15 minutes, half-covered, until tender but not slushy. Drain well, then return parsnips to the saucepan. Push the parsnips to one side and put the butter, spices and plenty of ground black pepper into the space. Return the saucepan to a very low heat and let the butter melt, the spices warm through and the parsnips continue to dry for a few minutes. Now add the milk and oil and mash the parsnips vigorously, until smooth. (They won’t look as smooth as potato mash but a quick taste will tell you if there are any lumps left.) Adjust the seasoning, if necessary, and serve immediately.
More about “baked mashed parsnips recipes”
Time 10m Yield 8 servings Number Of Ingredients 2 Steps:
Peel the parsnips but do not cut them up. Simmer them in water to cover until completely tender. Drain. Scrape the outer pulp of the parsnips into a bowl. Discard the tough cores. Mash the pulp, adding butter, plus salt and pepper to taste. Reheat before serving.
