This recipe for parsnip mash has been sitting in my drafts folder for months! I originally created this yummy mash on a whim for Thanksgiving this past year and it was a huge hit. I’ve made it a few times since then and I’m always impressed by how delicious and satisfying it is.
If you’re new to parsnips, they look like cream-colored carrots with a bit tougher outer skin. When raw, they have a surprising licorice taste. When cooked, they’re sweet and nutty. They pair well with fresh herbs and a good fat, like butter or coconut oil.
This mash is great served alongside a meat (similar to a mashed potato, but more flavorful!), or used as a base for a veggie bowl.
1 1/2 pounds parsnips, peeled
1 medium Japanese sweet potato
1 cup broccoli (I used broccoli stems leftover from roasting the tops)
2 tbsp coconut oil
Sea salt + pepper to taste
1/2 tsp sage
Steam your veggies: Steam up the parsnips, sweet potato and broccoli until super tender.
Add the steamed vegetables and coconut oil to your food processor. Pulse until smooth and creamy (this took quite a while for me since I used broccoli stalks but it did get there eventually!)
Add herbs, and salt and pepper to taste.
Serve and enjoy!
If you liked this recipe, I think you’ll LOVE these as well: