Garlic Parmesan Mashed Parsnips
Garlic Parmesan Mashed Parsnips are easy, creamy and flavored with garlic, butter and Parmesan cheese. These Garlic Parmesan Mashed Parsnips are the perfect versatile side dish to compliment any meal.
With as much thought as most of us put into making a well-rounded meal, sometimes those pesky side dishes don’t get as much attention to shine as that ‘main dish’. This needs to stop!
I have a confession… side dishes are my favorite part of any meal. I am perfectly happy quietly bypassing whatever that main dish is if it means that I can have more space on my plate for those yummy sides. It’s all about the real estate. I don’t care if we are talking about Creamy Macaroni and Cheese, Loaded Mashed Potato Casserole, Bacon Feta Pan Potatoes or even Spicy Honey Glazed Carrots, there is always room for more side dishes and if that means the main dish has to go sit on a different counter in the kitchen, then so be it. So all that being said, jump up and down with me in unbelievable happiness that now there is another item added to the side dish party. Parsnips! Parsnips!!
What the heck?
WHAT ARE PARSNIPS?
Parsnips are a root vegetable closely related to the carrot. Its long, tuberous root has cream-colored skin and flesh and although the parsnip can be eaten raw, it is usually cooked. Parsnips are high in vitamins and minerals, especially potassium. Plus parsnips are higher in fiber than potatoes and lower in calories. Basically, they are good for you and yummy too!
DO MASHED PARSNIPS TASTE LIKE POTATOES?
Parsnips are related to both carrots and celery and have a slightly celery-like fragrance and a sweet and peppery taste that don’t taste exactly like potatoes but really do make a lovely substitute. You will know that you are not eating garlic parmesan mashed potatoes but you won’t mind it 🙂
HOW DO YOU MAKE GARLIC PARMESAN MASHED PARSNIPS?
To make your Garlic Parmesan Mashed Parsnips, start by peeling, washing and cutting parsnips into 1″ chunks. Add parsnips to large pot of cold salted water and bring to a boil.
While parsnips are cooking, in a small saucepan, gently heat the cream, butter and garlic powder over low heat. Boil parsnips for 15-20 minutes or until parsnips are fork tender. Drain and return parsnips to the pot. Add in cheddar cheese, parmesan cheese, butter/cream/garlic mixture and salt and using a potato masher, mash parsnips to your own personal preference. You may also use an electric hand mixer for a smoother, creamier texture. Then garnish your Garlic Parmesan Mashed Parsnips with chives (optional) and serve immediately. Leftovers can be stored in an air-tight container in the refrigerator for 2 – 3 days
These are the hidden gems in the produce department. I absolutely love these little things and just like my shock and amazement with Garlic Brussel Sprouts with Bacon, these little veggies are amazing!
I know that feels wrong and dirty but sometimes It is okay to explore other options than just garlic parmesan mashed potatoes. This recipe for Garlic Parmesan Mashed Parsnips is the perfect example of that. Look at them, you would swear those were mashed potatoes but I promise you not one potato was used in this recipe. This is all parsnip… morning-noon-and-night.
Mind Blown!
So next time you are looking for yet another side dish (YAY!!!) to add to your growing list of favorites, give these Garlic Parmesan Mashed Parsnips a try. I promise, the potatoes will forgive you!
Enjoy! ~ HEATHER
Like what you see? Don’t forget to follow me on Facebook, Twitter and Pinterest … and yup, even Instagram!
Did you make this? Don’t forget to leave me a comment and let me know how you liked it ????
Garlic Parmesan Mashed Parsnips
Ingredients
- 2 pounds Parsnips peeled and chunked
- 8 ounces Sharp White Cheddar Cheese shredded
- 1/2 cup Parmesan Cheese grated
- 3 tablespoons Butter
- 1/2 cup Heavy Cream
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoom Salt
- Chives for garnish optional
Instructions
- Start by peeling, washing and cutting parsnips into 1" chunks
- Add parsnips to large pot of cold salted water and bring to a boil.
- While parsnips are cooking, in a small saucepan, gently heat the cream, butter and garlic powder over low heat.
- Boil parsnips for 15-20 minutes or until parsnips are fork tender. Drain and return parsnips to pot
- Add in cheddar cheese, parmesan cheese, butter/cream/garlic mixture and salt and using a potato masher, mash parsnips to personal preference. You may also use an electric hand mixer for a smoother, creamier texture
- Garnish with chives (optional) and serve immediately
- Leftovers can be stored in an air-tight container in the refrigerator for 2 - 3 days
