This velvety dish is a welcome change of pace as earthy parsnips offers a depth to the buttery mash that’s perfect for a cosy winter evening
With Christmas just days away, there’s no better time to indulge in hearty comfort cuisine. The season is fully upon us, and whilst roast potatoes and Yorkshire puddings are usually the stars of the show, one underrated veg could shine this Christmas.
Typically roasted and not anyone’s first option, may we propose giving parsnips the star treatment at the dinner table this year. Whilst countless mashed potato recipes exist, we’d like to propose a twist on this beloved classic.
Instead of reaching for potatoes, consider mashing parsnips for a change. One particular recipe blends this root vegetable with cream, salted butter and parmesan — creating something delicious enough to win over even parsnip sceptics.
This recipe originates from food blogger Slow the Cook Down, reports the Express. Rich and cheesy, she hailed these parmesan mashed parsnips as luxurious and “restaurant quality”. The natural earthiness and sweetness of parsnips brings complexity to traditional mash.
She remarked: “Simple and quick to make, this parmesan mash is so addictive to eat, I’m sure it will become a favorite side dish! Parsnips are one of my favorite root vegetables and they have been ever since I was little. I love their natural sweetness and they are perfectly at home on a festive menu or with your favorite Sunday roast.”
Suggesting it as a vegetarian accompaniment for Christmas dinner, she declared: “I guarantee everyone will want seconds.”
The home cook suggested a few tweaks to the recipe, such as swapping thyme for sage or dill, reducing the Parmesan by half, using milk instead of cream, or adding a touch of luxury with a splash of truffle oil.
For those who prefer a classic approach, she mentioned that the recipe works just as well with potatoes.
Mashed parsnips with cream and parmesan
Ingredients
- 450g parsnips
- 30g tablespoons salted butter
- 60ml cream
- Pinch black pepper
- 1/4 teaspoon garlic powder
- 45g freshly grated parmesan
- Leaves of 6 sprigs of thyme
Method
- Start by trimming and peeling the parsnips before chopping them into chunks.
- Place them in a pot filled with cold, lightly salted water, ensuring they are just covered. Put the pot on high heat and bring it to a boil.
- Allow the parsnips to boil for approximately 15 to 20 minutes until they are tender enough to be pierced with a fork but not falling apart. Once done, drain and set aside.
- In the same pot you used to cook the parsnips, add the remaining ingredients (butter, cream, pepper, garlic powder, Parmesan, and thyme). Set the heat to low to medium and stir occasionally until all the ingredients have melted and combined well.
- Be careful not to let the mixture boil.
- Finally, add the cooked parsnips to the Parmesan cream mixture and mash together until the liquid is fully incorporated.
