Cooking savory mashed turnips and mashed parsnips collectively is a scrumptious various (or addition subsequent to) our favourite mashed potatoes!
Root greens all the time make for wholesome and hearty facet dishes. Turnips and parsnips each have a nutty taste that’s complemented by mixing in a tart inexperienced apple. This facet dish will stage up any vacation desk!
Mashed Turnips & Parsnips & Apples, Oh My!
Shortly changing into a well-liked facet on vacation tables, mashed turnips and parsnips are the recent options to unusual potatoes and carrots! Try extra new and traditional vacation facet dishes right here.
- That is a simple option to get pleasure from root veggies and so they style nice on a vacation plate.
- You possibly can simmer these root veggies and add in others like carrots or perhaps a potato or two.
- Prep this dish a few days forward of time and simply reheat earlier than serving.
- Decrease carb root veggies like parsnips, turnips, and cauliflower are cheap and so versatile.
Substances
VEGETABLES Turnips and parsnips are simple to search out and cheap. Search for agency, heavy veggies which can be evenly coloured. Freeze the peels in zippered baggage so as to add when making turkey or hen broth.
FRUIT Granny Smith is the very best number of apples to make use of as a result of they add a candy/tart taste to them that enhances the earthy taste of the turnips and parsnips.
DAIRY A mix of butter and cream is used on this recipe to complete it off and provides nice texture and taste. Season generously with salt & pepper earlier than serving.
Variations
Mashed parsnips and turnips will be switched up in so some ways! Prepare dinner them in broth as an alternative of water for a deeper taste, add some roasted garlic, peeled and chopped rutabaga, carrots or potatoes.
Stir in a sprinkle of brown sugar and even some heat spices like cinnamon should you’d like!
Find out how to Make Mashed Parsnips & Turnips
This tasty dish is certain to be a brand new vacation favourite, and it’s tremendous simple to make:
- Peel & chop substances as directed within the recipe beneath.
- Cowl with water & boil till tender.
- Mash with remaining substances & serve.
Mashing Tip: This recipe will be mashed with a hand masher or mixer however we discovered we acquired the very best (and smoothest) outcomes with a meals processor (or a blender). The parsnips are fibrous and gained’t mash fully clean with a hand masher. In case you want a extra ‘smashed’ and rustic texture, use a hand masher.
Storing Leftovers
- Leftovers will be saved in an hermetic container within the fridge for as much as 4 days. Reheat on the stovetop or within the microwave
- Freeze leftover mashed parsnips and turnips in ice dice trays and pop one or two out so as to add to soups or smoothies for a lift of diet!
- Freeze parts in zippered baggage with the date labeled on the surface for as much as 8 weeks. Thaw in a single day and reheat on the stovetop.
Root Veggie Faves
Did you make these Mashed Parsnips & Turnips? Be sure you go away a score and a remark beneath!
Mashed Turnips and Parsnips
Do this simple & creamy mashed parsnips and turnips recipe. It is an old school favourite facet dish, excellent for the vacations!
Comply with Spend with Pennies on Pinterest
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Place turnips, parsnips and apple in a big pot. Cowl with water and add 1 teaspoon salt.
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Carry water to a boil and simmer till fork tender, about quarter-hour. Drain properly.
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Add butter and cream to the pot together with the drained greens. Place all substances in a meals processor or blender *(see observe). Pulse till greens attain desired consistency.
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Season generously with salt & pepper to style.
Be sure you drain the greens properly so the dish is just not watery.
This recipe will be mashed with a hand masher or mixer however we discovered we acquired the very best (and smoothest) outcomes with a meals processor (or a blender). The parsnips are fibrous and will not mash fully clean with a hand masher. In case you want a extra ‘smashed’ and rustic texture, use a hand masher.
Retailer leftover veggies within the fridge in an hermetic container for as much as 4 days.
Freeze in a zip-top bag for as much as 8 weeks. Thaw and reheat on the stovetop.
Serving: 0.5cup, Energy: 130, Carbohydrates: 17g, Protein: 2g, Fats: 7g, Saturated Fats: 4g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 2g, Trans Fats: 1g, Ldl cholesterol: 20mg, Sodium: 108mg, Potassium: 369mg, Fiber: 4g, Sugar: 8g, Vitamin A: 239IU, Vitamin C: 28mg, Calcium: 50mg, Iron: 1mg
(Diet info supplied is an estimate and can fluctuate primarily based on cooking strategies and types of substances used.)
Course On the spot Pot, Aspect Dish
Delicacies American
