Creamy Parsnip Mash
This post is sponsored by Amity Vineyards. All opinions are my own.
Happy Thanksgiving week everyone! I’m here with another tasty side dish that I think will be a welcome addition to your holiday menu. Parsnips are one of my favorite fall root vegetables and we had an incredibly great harvest which is why I thought this year instead of (actually in addition too) regular mashed potatoes we’ll be serving up these kick-ass creamy parsnips. They’ve got more flavor and a silkier texture than traditional potatoes and with the addition of cream, butter and some tasty herbs, this little side dish just might end up being your favorite this holiday season. And better yet, the leftovers heat up really well and taste great in the morning with a breakfast hash situation or spooned onto a biscuit with leftover turkey and cranberry sauce. I hope you all give these lovely parsnips a try, I think you’ll be pleasantly surprised. I recommend serving these mashed parsnips with Amity Vineyards white pinot noir. It’s an amazing pairing!
Happy holidays everyone! I hope wherever you all are that you’re happy, healthy and celebrating with folks we’re stoked to be around!
Creamy Parsnip Mash
Prep Time: 15 minutes Cook Time: 30 minutes Serves: 6 as a side
- 2 lbs parsnips, cut into small chunks (no need to peel unless the skin is gnarly looking)
- salt and pepper
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 1/2 stick unsalted butter
- 1/8 teaspoon ground nutmeg
- chopped parsley for serving
- Put parsnips in a pot, season with salt and pepper and cover with milk and cream. Place over medium heat and bring to a simmer. Cook until tender, about 12 to 15 minutes.
- Use a slotted spoon to remove the parsnips from the pot and place them in a food processor with the butter and nutmeg. Pour in enough of the milk mixture to puree the parsnips until smooth and creamy. Season with salt and pepper then garnish with a sprinkle of parsley.
Notes*Use this recipe as a guide. Adjust measurements and ingredients as necessary