Spring Parsnip Mash
I’ve been cooking up our overwintered parsnips like crazy these past few weeks. They’re lovely roasted, boiled, and of course mashed! This recipe is really simple but I love that it lets the natural sweet flavor of the parsnips shine. With minimal ingredients this is the kind of mash that will pair well with a wide variety of meals. We served ours alongside grilled pork chops but this would be great with roasted chicken, steak, or served with lentils and roasted veggies for a vegetarian main course. You really can’t go wrong!
If you live in the area please swing by the Hood River Farmers Market this Saturday from 9-1pm. We’ll be there with plenty of parsnips (and a wide variety of other spring veggies) so you can whip up this simple recipe.
Cheers to the spring bounty and to all the wonderful customers who support their local farmers. It takes a village to keep a small community thriving so thank you from the bottom of our hearts to all of our kick ass shoppers who come out every weekend. We love you!
Spring Parsnip Mash
Prep Time: 10 minutes Cook Time: 20 minutes Serves: 6 servings
- 1 pound parsnips, cut into 1 inch chunks (peeling optional, we leave them on)
- 2 garlic cloves, thinly sliced
- 1 cup vegetable broth
- 2 tablespoons unsalted butter (or ghee)
- salt and pepper to taste
- 2-3 sprigs fresh thyme, minced
- 1/2 bunch fresh chives, finely chopped
- Bring the parsnips, garlic and vegetable broth to a boil over high heat. Reduce the heat to medium-low, cover the pan and simmer until the parsnips are tender, about 10-15 minutes. Uncover and cook until the liquid is reduced by half, about 5 minutes longer.
- Transfer the parsnips and cooking liquid to a high speed blender or food processor along with the butter, salt and pepper, and fresh herbs. Blend until smooth and creamy. If you like a little more texture, pulse the mixture a few times, stopping to scrape down the sides of the blender, until you reach your desired consistency. Taste for seasonings and adjust as needed.
Notes*Use this recipe as a guide *Adjust measurements and ingredients as needed *Store extra parsnip mash in an air tight container in the fridge for up to 5 days