Mashed Parsnips
"Try something different than mashed potatoes."
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 1⁄2 lbs parsnips, peeled and quartered
- 3 chicken bouillon cubes
- 1 tablespoon fresh lemon juice
- 4 tablespoons unsalted butter, melted
- 1⁄2 cup heavy cream, warmed
- salt & freshly ground black pepper, to taste
- 2 tablespoons snipped fresh chives
directions
- Place the parsnips in a saucepan with water to cover. Add the bouillon and lemon juice.
- Simmer for 20 minutes or until very tender; drain.
- Mash, adding the butter and cream. Season with salt and pepper.
- Serve immediately, garnished with snipped chives.
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Reviews
-
I usually roast my parsnips with honey but this was a divine new way to make one of my favourite vegetables! The cream added a smooth richness without overwhelming the parsnip taste. I'll be making this again for sure! Made for ZWT6. -
These were delicious! My first time making parsnips, & a great introduction. I used almond milk instead of heavy cream and they still tasted quite rich. With the cream they must be out of this world. Thanks for sharing. -
I've never really tried parsnips before, so I was very eager to make this dish and try something new. Although I did really enjoy this dish, I made some modifications to it, to suit my tastes. Namely I didn't include the bouillon and both my girlfriend and I were pleasantly surprised. -
wow these are good added only one cube and no lemon juice i really liked it
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I made this with a few variations... The biggest change is i made i cooked the parsnips in the microwave... for about 20 minutes on medium power stirring fairly often. also, i used real chicken broth instead of bouillon... i had fresh chives but forgot to put them on top... they turned out marvelously... absolutely great.
Tweaks
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These were delicious! My first time making parsnips, & a great introduction. I used almond milk instead of heavy cream and they still tasted quite rich. With the cream they must be out of this world. Thanks for sharing.
-
I made this with a few variations... The biggest change is i made i cooked the parsnips in the microwave... for about 20 minutes on medium power stirring fairly often. also, i used real chicken broth instead of bouillon... i had fresh chives but forgot to put them on top... they turned out marvelously... absolutely great.
RECIPE SUBMITTED BY
*Parsley*
United States
