| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound parsnips, peeled and sliced
- Salt
- 2 cups heavy cream
- 2 sprigs fresh thyme
- 1 head garlic, cut in 1/2 horizontally
- 4 ounces unsalted butter or extra-virgin olive oil
- Freshly ground black pepper
Instructions
- Put parsnips in pot, season with salt and cover with water. Place over medium heat and bring to a simmer. Cook until tender – the tip of a paring knife should easily go through without resistance, approximately 15 minutes.
- In a medium saucepan place the cream, thyme sprigs and garlic cloves over low heat and bring to a simmer.
- Drain parsnips and reserve cooking liquid. Place parsnips in a food processor with butter, or extra-virgin olive oil and a couple of tablespoons of reserved cooking liquid. Begin to process and add strained heavy cream mixture. Season with salt and pepper, to taste, and puree until very smooth.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 481 |
| Total Fat | 45 g |
| Saturated Fat | 28 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 3 g |
| Cholesterol | 149 mg |
| Sodium | 427 mg |
Reviews
Easy to prepare and tastes great. Use it instead of potatoes on the wheat belly diet
Love, love, love. It is awfully hard to find food that a toddler will eat, my very picky husband will eat, and I will enjoy – but this time the entire family LOVED the recipe. We have since started adding other vegetables into the mix, like carrots and cauliflower all with the parsnips.
We must make this once every couple weeks now.
If you haven’t tried this yet – you should.
We must make this once every couple weeks now.
If you haven’t tried this yet – you should.
Made this it was awesome
We loved this. I also cut back on the cream intuitively and used half and half instead of heavy cream. Even at that, it was very rich. Only need one Tb. of butter. We served it with short ribs braised in red wine. Fabulous!
Since this recipe was poorly writen – I think someone else wrote it and Tyler did not look it over. I was able to adjust it and the puree was A1. I will make it again,however, the recipe s/b REVIEWED before attempting
So good! This recipe is decadent to say the least. The parsnips come out smooth and creamy. I will make this again, but to make it less rich I will try using lowfat milk in place of cream. Also I used 2 lbs of parsnips and about a 1/2-1 cup of cream. Use your own judgment. Overall great recipe!
This recipe always manages to please! It’s so velvety smooth and tasty. If you don’t tell people they’re eating parsnips, they just assume this is the most amazing mashed potatoes they’ve ever tasted. Everyone asks for this recipe.
Excellent… Just use your brain a little and don’t add all the cream. My batch ended up needing less than 1/2 cup to create the proper consistency. Definitely a nice, sweeter switch from regular mashers.
We altered the recipe to a half potato and half parsnip and it was delicious. The sweetness of the parsnips mixed great with the garlic and thyme. I will probably never make mashed potatoes the normal way again. Served with roasted chicken, YUM!
I was SO prepared not to like these but my husband is from Canada and loves his ‘root veggies’ as he calls them. They just look so awful to me and like they would be tasteless byut was I ever wrong. They were so yummy that I didn’t even want to eat anything else at the table. Thank you Tyler for showing me to be more open minded to something new.