Mashed Parsnips

By Robert Farrar Capon

Total Time
10 minutes
Rating
4(14)
Comments
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Ingredients

Yield:8 servings
  • 8 to 12large parsnips
  • Butter, salt and white pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

162 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 34 grams carbohydrates; 9 grams dietary fiber; 9 grams sugars; 2 grams protein; 451 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel the parsnips but do not cut them up. Simmer them in water to cover until completely tender. Drain.

  2. Step 2

    Scrape the outer pulp of the parsnips into a bowl. Discard the tough cores.

  3. Step 3

    Mash the pulp, adding butter, plus salt and pepper to taste. Reheat before serving.

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Ratings

4 out of 5
14 user ratings
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Comments

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lucy

I had to use a food processor to render the mash edible — too fibrous. And I used cream, as well as milk, which it needed. Other than that, very good!

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