Creamy Whipped Parsnip Mash

by Angela Gallardoin Holiday, Instant Pot, Recipes,

19 comments

Creamy Whipped Parsnip Mash • Bare Root Girl (2)

Update 2018: this parsnip mash is one of the many 36 recipes in my newInstant Pot for Beginners eBook! Click below to get your copy!

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This is such a simple recipe but one that I feel everyone should have in their arsenal.

Whether you want a lower carb option than regular mashed pots, you’re following the AIP, or just want to change up your side dishes, this fits the bill all around.

Parsnips have such a nice sharp, slightly spicy flavor. They really don’t need much to make them shine. I prefer garlic (of course) and sometimes dried herbs, but not always.

For creaminess, hands down mayo is the best. (isn’t mayo the answer to everything??) If you’re needing an egg-free option, coconut milk works well but there will be the tiniest hint of coconut flavor that lingers.

Best enjoyed topped with slow-cooked meats, preferably straight out of my Instant Pot.

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1 lb. parsnips, peeled & chopped

2 tbsp. butter, ghee, lard, or tallow

2 tbsp. mayonnaise (or coconut cream for egg-free)

2 cloves of garlic, minced

1 tsp. sea salt

½ tsp. black pepper

Optional: crushed herb de provence, dried parsley, or oregano

Directions:

Bring a minimum 2 quarts of filtered water to a rolling boil in a large saucepan. Add the parsnips and cook until tender, about 15-20 minutes. Drain the parsnips and set them aside to steam for a couple of minutes.

In the meantime, add the butter, mayo, minced garlic, sea salt, black pepper, and herbs (if using) to the bowl of a food processor. Add the cooked parsnips and process until very smooth, about 1-2 minutes, scraping down the sides as needed.

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19 Comments

Sandra Watkins McGrandle says:
November 22, 2016 at 3:31 am
How could this be converted to an Instant Pot recipe? 🙂
Reply
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disqus_djvUwRa7rV says:
January 18, 2017 at 12:03 am
These were excellent. I used olive oil for the “fat” and subbed garlic powder for fresh. I had to boil the snot out of them until they were soft enough to puree. A cuisinart-like machine is a must to get the best result (worth making one more thing dirty in the kitchen). Thanks so much for the recipe and inspiration!
Reply
1. Angela Gallardo says:
  February 14, 2017 at 6:54 pm
  Thank you for the feedback! And I agree about the Cuisinart! 🙂
  Reply
Henry Cohen says:
November 7, 2017 at 2:06 am
I made this once and it was amazing! I’d like to prep the parsnip in my Instant Pot though. Any ideas how long that would take?? Thanks!!
Reply
1. Angela Gallardo says:
  November 7, 2017 at 10:13 am
  Yay, thanks for the feedback Henry! I haven’t prepped parsnips specifically in the IP but from the veggies and roots I have worked with, I’ve found that more dense ones like parsnip or sweet potatoes, etc need about 10 minutes under high pressure (1/2-1 cup water regardless of parsnip volume). And lighter veggies like summer squash only need about 5 minutes. Hope this helps. LMK if you try it!
  Reply
  1. Henry Cohen says:
    November 8, 2017 at 6:42 am
    Roughly chopped, steamer basket, 7 min manual and quick release. Perfect!
    Reply
    See Also
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    1. Angela Gallardo says:
      November 8, 2017 at 10:22 pm
      Yay, thanks so much for sharing. I’m glad it worked out well. 🙂
      Reply
S. Jones says:
December 14, 2017 at 6:15 am
Just made this for dinner along with the Maple Smoked Brisket. Can you say AMAZING! I just learned about parsnips a year or so ago and have only ever roasted them in the oven. These were decadent. Thanks so much for the recipe.
Reply
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Beth says:
August 24, 2018 at 7:06 am
I usually bake parsnips, thank you for this recipe, SO good, I used my cuisnart instead of a food processor came out fantastic .
Reply
1. Angela Gallardo says:
  September 1, 2018 at 4:51 am
  Thanks for sharing Beth! So glad you enjoyed them. <3
  Reply
Michelle Smith says:
September 9, 2018 at 6:02 am
Delicious! I just mashed them with an old fashioned potato masher. It worked great.
Reply
1. Angela Gallardo says:
  September 28, 2018 at 4:33 am
  Awesome, good to know! I’m glad you loved it.
  Reply
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Ali Heery says:
February 7, 2021 at 11:32 pm
I get a veggie box and I accidentally clicked parsnips the other week. Had no idea what to do with them and I found this recipe. I usually food prep sunday to pack lunch for the week, I keep dipping my spoon into these since they are so delicious. Not sure they will make it to my lunches. Thank you for sharing.
Reply
1. Angela Gallardo says:
  February 26, 2021 at 6:17 am
  Tysm for this feedback! Happy when I can show others some great non-potato mashes 🙂
  Reply
Irm Trev says:
September 15, 2021 at 6:24 am
Do the parsnips need to be peeled ?
Reply

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Creamy Whipped Parsnip Mash • Bare Root Girl (2024)

FAQs

How to make parsnip puree Gordon Ramsay? ›

Gordon Ramsay's Easy Parsnip Puree Recipe

Produce. • 2 Garlic cloves. • 1 lb Parsnip. • 2 sprigs Thyme, Fresh.
Baking & Spices. • 1 tsp Black pepper. • 1 tsp Salt.
Oils & Vinegars. • 4 oz Butter or olive oil, Unsalted.
Dairy. • 2 cups Heavy cream.

Discover More Details ›

Why is my parsnip puree gummy? ›

Parsnips are a starchy root vegetable and running them through the food processor too long or at too high of a speed can cause the starches to congeal. I recommend pulsing the parsnips with additional coconut milk or water to prevent an undesirable gummy texture.

Discover More ›

How do you take the bitterness out of parsnips? ›

Re: Bitter parsnips

If that still doesn't help, then you can simply trim the outside and discard the woody core before cooking (that's the bitter part). Or you can add a few pinches of sugar to the cooking water and that eliminates the bitterness.

How do you cook Jamie Oliver parsnips? ›

Scrub the parsnips, then blanch whole in a large pan of boiling salted water for 5 minutes, then drain and steam dry. Tip into a large roasting tray, dot over the butter and a pinch of sea salt and black pepper, toss to coat and arrange in a single layer, then roast for 1 hour.

Why should you not peel parsnips? ›

Remember, once you peel them, you'd have to cook them–or the parsnips will start to discolour. If you're cooking with old, large parsnips, you should also discard any very fibrous centres that you find, as those might be bitter and unpleasant to eat.

Show Me More ›

Why do parsnips upset my stomach? ›

Parsnips often contain a group of natural toxins called furocoumarins. These are probably produced to protect the plant when it has been stressed. The toxin is mostly found in the peel and the surface layer of the plant, as well as around any damaged areas. One of the toxins can cause stomach ache.

Why is my parsnip puree bitter? ›

Young parsnips don't even need peeling and are considered sweet enough to eat raw, especially grated into salads or used as a crudité vegetable. However, if parsnips have been allowed to grow too big or remain too long in storage, they tend to get woodier and bitter.

See Details ›

How do you cook Gordon Ramsay parsnips? ›

Cooking instructions

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

Learn More ›

What is parsnip puree made of? ›

Transfer parsnips to a blender or a food processor; add milk, cream, butter, garlic, salt, pepper, and rosemary. Blend until smooth, scraping down sides as needed. Add a bit more cream, if necessary, but only enough to help out the blender, as you don't want the puree to get too thin and soupy.

Read On ›

Do I need to peel parsnips before cooking? ›

How to prepare parsnips. Young, small parsnips don't really need peeling – just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.

Show Me More ›

What is a substitute for parsnip puree? ›

Rutabagas are often used in soups, stews, and roasted vegetables, and can also be mashed or pureed as many root veggies lend well to these preparations. Blended rutabagas can make for a great substitute in a creamy parsnip soup. One rutabaga can replace about 2-3 parsnips.

See Details ›

Creamy Whipped Parsnip Mash • Bare Root Girl (2024)

It's free!

GET YOUR COPY

It's free!

GET YOUR COPY