| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 3 parsnips, peeled, cut into 1-inch pieces (about 2 1/4 cups)
- 2 cloves garlic, smashed
- 2 Yukon Gold potatoes, peeled, cut into 1-inch cubes (about 2 cups)
- 1 celery root, peeled, cut into 1-inch cubes (about 2 cups)
- 1 teaspoon kosher salt, plus 2 tablespoons for the cooking water
- Zest of 1 small lemon
- 1/2 teaspoon chopped fresh thyme
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly grated Parmesan
Instructions
- Place the parsnips, garlic, potatoes and celery root in a large pot. Cover with cold water by one inch and add the 2 tablespoons salt. Bring to a boil over high heat. Reduce the heat to medium and simmer until the vegetables are tender, 10 to 15 minutes. Drain well, then return the cooked vegetables to the pot. Using a wooden spoon, stir the vegetables over medium heat to remove some of the excess moisture, about 4 minutes. With a large fork or potato masher, lightly mash the vegetables. Off the heat, add the 1 teaspoon salt and the lemon zest, thyme, olive oil and Parmesan. Mix until well combined. Serve hot.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 334 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 8 g |
| Sugar | 7 g |
| Protein | 7 g |
| Cholesterol | 6 mg |
| Sodium | 652 mg |
Reviews
I make this every Thanksgiving and my entire family loves it (including 3 picky kids)…a great substitute for mashed potatoes, and has more flavor than mashed potatoes, and you can still top it with gravy!
It is delicious and easy! So much better for you than mashed potatoes. The thyme, lemon and EVOO make it much lighter. Cannot go wrong with this recipe. We’ve been making it for several years as our thanksgiving side. Gravy goes great on it too!
I loved this – the combination of lemon, thyme, and parm is wonderful!
I made this at Thanksgiving and was disappointed. it was very ordinary and really brought nothing to the party.