Creamy Mashed Parsnips
These mashed parsnips will likely become a favorite in your household for everyday meals as well as holiday celebrations. Surprise yourself and use parsnips, a highly underrated root vegetable, in place of potatoes in this healthy, indulgent side dish.
Author: Abby Fammartino
- 2 lb. parsnips
- 2 Tbsp. extra virgin olive oil
- 3 Tbsp. coconut oil
- ¾ teaspoon sea salt
- ¾ cup coconut milk + more if needed
- Peel the parsnips and cut them into medium chunks – they don’t have to be uniform, as you will be boiling and mashing them.. Put them in a large (4 quart) pot, and fill with cold water, covering the parsnips by 2 inches.
- Bring the vegetables to a boil over medium-high heat. Continue to boil until they are easily pierced with a fork, about 20-25 minutes. Drain and set aside.
- In a large bowl, toss the vegetables with olive and coconut oil, coconut milk and sea salt. Mash with a potato masher until creamy, adding more coconut milk as needed to yield a creamy consistency.
- Do ahead option for holidays: Keep the mashed parsnips warm by holding them in a covered metal bowl set over a pan of simmering water for up to an hour.
Pair these as a neutral side dish when serving a main dish (meat or vegetarian) that features a flavorful sauce, such as the Lemon Picatta Sauce, Charmoula or a pesto.