The beautiful harmony of parsnips and potatoes. This mash duo is a great way to cut your classic mashed potatoes with the vitamin and mineral rich parsnip vegetable. Parsnips mash up with a very similar texture and color as potatoes, but they lend a sweeter and nuttier flavor.
Parsnips are a root vegetable closely related to carrots and parsley. Parsnips are rich in many minerals and vitamins, particularly high in folate and potassium. Parsnips can be a very budget friendly crop to add to your garden or grocery list. It's important to note that parsnips need a long growing season, and so you want to plant them as soon as the soil is workable in the spring. Harvest your parsnips in the fall, after a few frosts have hit them. The frost in autumn will help convert the starches to natural sugars and give the parsnips a lovely flavor. If you are interested in the benefits of companion planting, radishes are a great crop to plant in between your parsnips, as they will help break up the soil.
Mashed parsnips and potatoes are a delicious and budget friendly side dish that can be adjusted to your taste, and served with a plethora of other dishes. Grab your mashers ladies, here we go.
Ingredients:
3lbs potatoes (approx. 6 medium-large potatoes)
-Many people prefer yukon gold or russet potatoes but any type you have will work
2 lbs parsnips (approx. 6-8 medium size parsnips)
- Larger parsnips can have a tougher skin and core, so medium size is ideal
1 cup milk, heavy cream, or coconut milk
1/4 cup (1/2 stick) of butter or ghee (you could use softened coconut oil if dairy free)
Pink salt or sea salt and ground black pepper to taste
1/4 tsp. Paprika (optional)
Chives or parsley (optional)
* For added depth of flavor, you could easily mash some roasted garlic into your parsnips and potatoes*
Directions: (Makes 4-6 servings)
Peel and chop your parsnips and potatoes into similar sized pieces. You want them to cook as evenly as possible.
Place your parsnips and potatoes into a large pot with a pinch or two of salt, and cover with cold water
Bring your water to a boil and then cook on medium heat until your parsnips and potatoes are tender (approx. 20-30 mins)
When your root veggies are tender, strain them into a colander, getting as much water out as you can.
*For the mashing part of our recipe, the way you go about getting your dish put together, is going to depend on the tools you have in your kitchen*
-One option is to place your parsnips and potatoes back into your pot over low heat with your milk and butter and mash, either with a masher, hand mixer, or whatever works for you in your kitchen.
-You could also place everything in a bowl together and mash, so long as your butter is soft and cream or milk is warm.
-Some people prefer to heat the butter and milk together in a separate small pot, mash the parsnip and potatoes in the larger pot over low heat, and then fluff everything together.
Add your spices and chives (optional), and stir them into your mash.
Top with more chives or parsley (optional)
Enjoy!
Note: *If you want to use the mash the next day for leftovers and find them to be a bit dry, simply add some chicken or veggie broth (approx. 1/4 cup) to the mash when re-heating*
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