Garlic Mashed Parsnips
Now don’t get me wrong here. There is no real substitution for the rich, creamy, buttery, salty goodness of mashed potatoes served next to a giant piece of meat inundated with Nanny’s Famous Gravy (which, I come to find out was just a crapton of Gravy Master added to the jar brand; gotta love the women of the 30s). And I also believe potatoes are Real Food and can be part of a healthy and nutritious diet. However you can’t deny that tubers are, in fact, starchy coming in at 43 g. And if you’re trying to lower or limit your carbohydrate intake for either medical or weight-loss reasons, many people choose to avoid them. Mark’s Daily Apple just had a great post on potatoes and how some people still have inflammatory responses.
Personally I tolerate them fine, but since I’m still trying to actively lose a bit more weight (have hit 80 pounds lost since my son!), I reserve potatoes for a one-in-a-while meal accompaniment rather than the almost-daily stage potatoes seem to take on many people’s dinner plates. So I look for alternatives for that place on the plate we American’s are so used to filling with grains or starches. I’ve always loved parsnips in stews, schtoups, or just roasted with other root vegetables. Yes this vegetable is related to, and even kind of looks like, a carrot. They are sweet and peppery tasting and have a flavor that is distinctive but not overwhelming. They also have myriad heath benefits. From this site: “parsnips are packed with potassium, manganese, folate, vitamin C, dietary fiber, etc. Parsnips are also rich in B vitamins, iron, calcium and zinc. The important point is that, in spite of being packed with nutrients, they are low in calories, sodium, sugar”
I’ve taken to making them a couple times a week for Mike and I. I tried to dupe the kids once and Charlotte tasted it, looked at me and said, “Momma, I think your potatoes have gone south.” God, I love that kid.
Anyway, here’s how I make them.
Garlic Mashed Parsnips
What you need:
1 lb parsnips (my store sells them in a bag)
1/3-1/2 c. half & half, milk, or cream – whatever your heart desires, added slowly
1 tsp garlic powder
1 tsp dried parsley
1 tbsp butter
salt and pepper to taste
What you do:
1) Peel and chop the parsnips like you would a carrot:
2) Boil the parsnips until tender. Drain.
3) Add in other ingredients and mash! I use my immersion blender, but a hand or stand mixer would work the same. Basically do the same as you would for mashed potatoes, which I know you all know how to make. That’s it!
4) Serve with a pat (or, in my husband’s case, a slap) of butter:
Perfect accompany with our grilled tilapia dinner!
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Posted on Aug 15, 2011
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Ewwwwwwwwww – LIMA BEANS!!!!! Why are those on your plate, and how are we related if you eat those tiny green oval shaped devils?!?!?!?! Or wait, is that edamame? Then that is acceptable. Carry on.
Ha, those are edamame actually. I don’t like lima beans. I wish I did. I just don’t.
Ok good. Just double checking. I was pretty sure we both hated them lol.
Hi! Just found your blog. I’m a PCOSer myself.
I am still on the fence as to whether or not I like parsnips, the peppery taste is not doing it for my.
But your pictures look so yummy, I may have to give them another shot.
M
Kids are so painfully honest sometimes! They look delicious. I still have not tried cauliflower like this either out of fear. Based on your picture though, I would eat those!
That looks really, really good. God, how I wish I didn’t hate to cook.
Never tried a parsnip. Maybe I’ll take a risk this week, if only to see my kids reaction when they realize they aren’t potatoes. :)
I LOVE parsnips! Its funny though, I’ve never done them just mashed. My kids hate potatoes so this might be a good alternative for an easy dinner. I do have a great holiday recipe for parsnips (parsnip soup with croutons, bacon, and fois gras). You take the parsnips and boil them til tender in milk. I think that it helps soften the flavor, which might work well for this recipe also.
I just found your blog the other day from Elana’s Pantry. You are so funny, witty and it’s very intertaining to read your posts. I feel like we could be sisters, I am also a sufferer of PCOS and insulin resistance. I have struggled with my weight most of my life and been chubby. After the birth of my daughter my health got bad and doctors could not find out what was/is wrong with me. On my own quest for better health I knew that nutrition had to have some part in it, I took my health in my own hands and started a diet very simialar to the Primal diet, it was called the candidia diet. I lost 50 lbs and saw a major improvement in my health and whenever I would cheat and eat carb ladden foods….I really suffered. Reading your blog about family, kids, recipes has really inspired me to get back on track. I had another baby 8 months ago and gained a bunch of weight and feel awful. I’m excited to restart, thanks for sharing and inspiring!
I’m a little embarrassed to say that I never really knew what a parsnip was until now. I’m learning so much here! :)
hello
I found your blog a few weeks ago & have been reading back. Great writing & very inspiring. I have laughed out loud & have welled up with tears.
I made this last night with our roast beef. OMG that was EXCELLENT! We substitute with celery root quite often but it doesn’t get quite the same creamy texture. I love roasted parsnips but mashing them never occurred to me. It was just so good I had to stop lurking. Thanks.