Turnip Potato And Parsnip Mash Recipes

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PARSNIP AND TURNIP MASH



Parsnip and Turnip Mash image

Provided by Danny Boome

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

3 large turnips
6 large parsnips
3 tablespoons unsalted butter
2 tablespoons chopped fresh thyme leaves, from about 4 sprigs
Salt and freshly ground black pepper

Steps:

  • Peel and slice the turnips thinly, Peel and dice the parsnips (cutting the vegetables small and thin will help speed up cooking time).
  • Add the sliced and diced vegetables to a large saucepan and cover them with cold water. Add salt to the water and bring to a boil over medium heat. Boil the vegetables for about 8 to 10 minutes until quite soft. Vegetables are cooked when you can easily insert the tip of a knife.
  • Drain the vegetables and place them back into the saucepan. Add the butter and thyme. With a potato masher, mash all ingredients together. Season with salt and pepper, to taste. Serve warm.

MASHED PARSNIPS AND POTATOES



Mashed Parsnips and Potatoes image

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

4 pounds Yukon gold potatoes
2 pounds parsnips
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) butter
2 tablespoons chopped chives

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.

HOW TO MAKE SUPER HEALTHY TURNIP AND PARSNIP MASH



How to Make Super Healthy Turnip and Parsnip Mash image

Mashed turnips are a delicious addition to parsnip mash making it the best root veggie mash if you want something different from traditional potatoes. Gluten free, dairy free, clean eating and vegan. This turnip and parsnip mash is a great side dish to any meal.

Provided by kandice kullmann

Categories     Recipes

Time 25m

Number Of Ingredients 4

turnips (appx 1 cup chopped)
parsnips (appx 1 cup chopped)
salt & pepper to taste
dried spring onion

Steps:

  • peel and chop turnips and parsnips into 1-2" chunks
  • boil until fork tender, appx 10-15 minutes
  • drain
  • mash
  • salt and pepper to taste
  • sptinkle with dried spring onion or fresh chives/scallions

TURNIP, POTATO AND PARSNIP MASH



Turnip, Potato and Parsnip Mash image

The City Tavern Cookbook. Thomas Jefferson notes in his cookbook, "Parsnips may be cooked, mushed and fried in cakes like salsify." Martha Washington also boiled and smashed them and made a "Tart of Parsnips & Scyretes (carrots)...thus resulting in ....Pumpkin pie. Listed is the original recipe. I am being calorie...

Provided by Sherry Blizzard

Categories     Vegetables

Time 35m

Number Of Ingredients 8

2 c turnips
2 c potatoes
2 c parsnips
4 Tbsp onions
6 oz chicken broth
1/4 c parsley
1/2 tsp nutmeg grated
salt and pepper

Steps:

  • 1. NOTE: I am watching calories so I did NOT use cream or butter. I used a packet of Butter Buds instead and used a little fat free chicken broth instead of cream. It came out beautifully!
  • 2. In a large pan, combine the turnips, potatoes, parsnips, and stock and bring to a boil over high heat. Reduce and simmer for 15-20 minutes until the vegetables are fork-tender.
  • 3. Drain and return to the pan. Melt 1 tablespoon of butter in another pan and add onion. Saute until translucent. Add the onions, cream, the remaining 3 tablespoons of butter, the parsley and nutmeg to the veggies and mash with a masher until smooth. Season with salt and pepper to taste.

CREAMY MASHED TURNIPS AND PARSNIPS (VEGAN)



Creamy Mashed Turnips and Parsnips (Vegan) image

Mashed potatoes are one of my favorite foods, but it's fun and healthy to sub in different root veggies from time to time. This is one of my favorite combinations so far. The tartness of the turnips is nicely balanced by the sweetness of the parsnips. I enjoy these with Recipe #248055, Recipe #401093, or Recipe #361996.

Provided by Prose

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

2 large turnips
4 large parsnips
1/4 cup vegan margarine (Earth Balance Buttery Spread)
1/4 cup plain soymilk (more or less as needed)
2 tablespoons vegan mayonnaise (Vegenaise...optional, but recommended for super creaminess)
salt and pepper

Steps:

  • Bring a large pot of water to a boil. Meanwhile wash your veggies and chop them into large cubes.
  • Add the veggies to the boiling water and cook for about 20 minutes. When they are tender, drain them, return them to the pot, and mash them with whatever mashing utensil you have on hand.
  • Stir in the remaining ingredients, taste, and adjust the seasonings as needed.

Nutrition Facts : Calories 33.6, Fat 0.4, SaturatedFat 0.1, Sodium 69.7, Carbohydrate 6.6, Fiber 1.9, Sugar 3.5, Protein 1.5

PARSNIP, POTATO, AND TURNIP PUREE



Parsnip, Potato, and Turnip Puree image

Provided by Diane Rossen Worthington

Categories     Potato     Side     Bake     Christmas     Thanksgiving     Vegetarian     High Fiber     Root Vegetable     Parsnip     Turnip     Fall     Christmas Eve     Potluck     Butter     Bon Appétit     Pescatarian     Kosher

Yield Makes 10 servings

Number Of Ingredients 12

6 tablespoons butter, divided
3 tablespoons olive oil
1 1/4 cups finely chopped onion
1 1/2 pounds parsnips, peeled, cut into 1/2- to 3/4-inch cubes
1 1/2 pounds russet potatoes, peeled, cut into 1/2- to 3/4-inch cubes
1 pound turnips, peeled, cut into 1/2- to 3/4-inch cubes
2 garlic cloves, chopped
2 cups vegetable broth
2 tablespoons (1 ounce) cream cheese
4 tablespoons chopped fresh dill, divided
1/2 cup panko (Japanese breadcrumbs)
Ingredient info: Panko can be found in the Asian foods section of many supermarkets.

Steps:

  • Melt 3 tablespoons butter with oil in large pot over medium heat. Add onion; sauté until soft, about 5 minutes. Add parsnips, potatoes, and turnips; stir 4 minutes. Add garlic; stir 1 minute. Add broth; bring to boil. Cover; reduce heat to medium-low. Simmer until vegetables are tender, about 15 minutes.
  • Using slotted spoon, transfer vegetables to large bowl. Pour cooking broth into small bowl; reserve. Add cream cheese to vegetables. Using electric mixer, beat vegetables to smooth puree. Add 2 tablespoons butter-oil mixture from top of broth to vegetables. Stir in 2 tablespoons dill. Season with salt and pepper.
  • Butter 11 x 7 x 2-inch glass baking dish. Transfer puree to prepared dish. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Melt 3 tablespoons butter in small skillet over medium heat. Add panko and stir until golden brown, about 2 minutes. DO AHEAD: Can be made 1 day ahead. Cool and store airtight at room temperature.
  • Position rack in top third of oven; preheat to 350°F. Sprinkle panko mixture over vegetable puree. Bake until top is brown, about 15 minutes (25 minutes if chilled). Sprinkle with 2 tablespoons dill.

TRIO OF MASHED ROOTS (PARSNIP, TURNIP AND CARROT)



Trio of Mashed Roots (Parsnip, Turnip and Carrot) image

This fall and winter farm recipe was passed down from my Irish-Canadian grandmother Agnes Walsh (Donahoe). It's a simple mash that I updated with a dash of nutmeg and cayenne. An exciting (and affordable) side dish for all holiday menus.

Provided by Wendy

Categories     Side Dish     Vegetables     Carrots

Time 40m

Yield 6

Number Of Ingredients 8

6 carrots, peeled and chopped
4 large parsnips, peeled and chopped
2 turnips, peeled and chopped
½ cup butter
½ cup heavy whipping cream
¼ teaspoon ground nutmeg
1 pinch cayenne pepper
salt and ground black pepper to taste

Steps:

  • Place carrots, parsnips, and turnips into a pot and cover with cold, lightly salted water. Bring to a boil and cook until a fork easily breaks apart the vegetables, about 25 minutes; drain. Return vegetables to the pot.
  • Mix butter, cream, nutmeg, cayenne pepper, salt, and black pepper into vegetables; roughly mash together with a potato masher until vegetables are broken down but individual colors are still visible.

Nutrition Facts : Calories 354.2 calories, Carbohydrate 36.2 g, Cholesterol 67.8 mg, Fat 23.4 g, Fiber 9.9 g, Protein 3.3 g, SaturatedFat 14.4 g, Sodium 200.9 mg, Sugar 11.7 g

MASHED PARSNIPS AND POTATOES



Mashed Parsnips and Potatoes image

The sweetness of the parsnips is balanced by adding potatoes. If your parsnips are very large, cut out the woody core before cooking them.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

4 tablespoons unsalted butter
2 small leeks, white parts only, washed well, thinly sliced crosswise
1 pound parsnips, peeled, roughly chopped
1 pound Idaho potatoes, peeled, roughly chopped
1/2 cup milk
Coarse salt and freshly ground pepper

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.

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