Photo Courtesy of Sara Salahub


Puree’d Parnips are a fabulous substitute for mashed potatoes and have a slightly sweeter taste.  The key to making them taste delicious is to roast them first, not boil.  I’ve done it both ways and when I roasted them before puree’ing, they tasted so much better because the roasting caramelizes them. mmmmm….caramelize.

Ingredients (serves 6)
– 6 big parsnips – i made the mistake of thinking that 1/2 a parsnip would suffice for each person and I was wrong.  I recommend going with 1 per person and risk having some leftovers.  If you’re using small ones, then double up.
–  2 Tbsp olive oil
– 1 1/2 Cup beef broth (or chicken)
– 1/8 tsp nutmeg
– salt to taste


  1.  Pre-heat oven to 400
  2. Peel parsnips and cut lengthwise into quarters.  Cut out the core (if you’re feeling lazy, it doesn’t hurt to leave the core – but it might add a slight bitter taste)
  3. Cut into small pieces (about 1/2 inch cubes).  Lay them out on a baking sheet.
  4. Drizzle olive oil and sprinkle salt over top.  Mix around to distribute.
  5. Roast for about 40-45 minutes (until they are soft and will blend easily)
  6. Put parsnips into your food processor and add 1 cup of beef broth and nutmeg.  Run it through the food processor until it has a mashed consistency.  Add the remaining 1/2 cup of beef broth and run it again.
  7. Taste and make sure it has a mashed potato consistency.  You can add more beef broth if they are not moist enough for your liking.  If you don’t have a food processor, I’m sure you could use a hand masher.
  8. Enjoy!