Parsnips really are one of my favorite vegetables. They bring the starchiness of a potato, the snap of a carrot, and an unmistakable sweetness that can brighten almost any dish.
This is my take on creating an alternative to the standard mashed potato side dish. It is bursting with flavor and makes an incredible compliment to your choice of grilled or roasted protein. The “Family Yelp” scores on this one were quite high!
Mustard-Honey Parsnip Mash
Ingredients
Instructions
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Rough Cut
Peel and roughly cut parsnips in to 1"-2" chunks. Bring a stockpot of salted water to boil and add parsnips. Boil until tender and easily pierced by a fork.
Be sure to test your largest chunks. The head of the parsnip is more dense can sometimes take a bit longer to cook. -
Drain and Mash
When the parsnips are sufficiently tender, fully drain and let sit in the pot to steam-off for about 5 minutes. Using a masher or ricer, coarsely mash the parsnips and add sour cream, dijon mustard, and honey. Continue to hand mash or use an electric mixer for a smoother, whipped texture. Season with salt an pepper.
Serve and garnish with chopped leafy greens from the parsnip stalks if using.
Mashes are a great side dish that will allow you to pace your meal prep and serve everything hot. I will commonly let my potatoes, parsnips, etc. continue to boil even if I know they are done. This way I can finish the other items I'm cooking and make the mash as the very last step, adjusting the cream for any extra moisture that might be lost from the extended boiling time.
Have such an interesting flavor, thank you for such a creative salad recipe!