Parsnip Mash With Parmesan And Olive Oil Recipe

I absolutely love this parsnip mash recipe because it’s a delightful twist on the classic mashed potato, offering a subtle sweetness that’s perfectly complemented by creamy Parmesan. Plus, it’s super easy to make, and the silky smooth texture feels indulgent enough to serve at a dinner party or cozy enough for a weeknight treat.

This mash is better than the classic. It has depth, it has savor.

But it doesn’t have a lot of anything else, which, for this recipe, is a good thing. The classic ingredient list for mashed potatoes is long: potatoes, heavy cream, butter, salt, and pepper.

The combination of those ingredients forces a creamy mash into being. Whether it achieves that is a matter of opinion; in my opinion, it doesn’t.

It achieves a striated mash at best and something way too heavy at worst.

Ingredients

Parsnips are high in fiber and vitamins, giving them a wonderful natural sweetness.

Olive oil is a source of healthy monounsaturated fats.

That makes it heart-healthy.

Proteins and presences of an umami flavor abound in Parmesan cheese.

Cow’s Milk/Cream: Supplies richness and creaminess, along with ample calcium.

Ingredient Quantities

• 1 pound parsnips, peeled and cut into chunks
• 2 tablespoons olive oil
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup milk (or cream for a richer mash)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon butter (optional)

Instructions

1. Put the parsnip pieces in a big pot and submerge them in cold water. Toss in a pinch of salt, and turn the heat up to high until the water reaches a roiling boil.

2. Lower the heat to medium and allow the parsnips to bubble gently until they are extremely soft, around 15 to 20 minutes.

3. Remove the parsnips from their cooking liquid and put them back in the pot. Cook them over low heat for a minute or two, just long enough for any residual moisture to evaporate. If the parsnips seem even slightly watery, the puree will not be as flavorful or have as good a texture.

4. Include the olive oil, milk (or cream), and butter (if using) in the pot with the parsnips.

5. Use a potato masher or an immersion blender to mash the parsnips until they are smooth and creamy.

6. Incorporate the freshly grated Parmesan cheese, making sure it blends into the mash.

7. Season to taste with salt and freshly ground black pepper.

8. Sample the mash and, if necessary, adjust the seasoning by adding more Parmesan, salt, or pepper, in the amounts you desire.

9. Put the parsnip purée in a serving dish, drizzling with extra virgin olive oil before serving for added richness and flavor.

10. Serve as a side dish and pair it with roasted meats or vegetables; serve hot.

Equipment Needed

1. Vegetable peeler
2. Chef’s knife
3. Cutting board
4. Large pot
5. Measuring spoons
6. Measuring cup
7. Stove
8. Colander or slotted spoon
9. Potato masher or immersion blender
10. Wooden spoon or spatula
11. Serving dish

FAQ

• Can I use another type of cheese instead of Parmesan?Indeed, you can replace Parmesan with a comparable hard cheese, such as Pecorino Romano, that delivers a distinctly different flavor.
• Is there an alternative to using milk or cream?Certainly, you may utilize a non-dairy milk substitute such as almond or oat milk; however, it might change the ultimate flavor profile somewhat.
• How can I make this recipe vegan?Skip the butter and cheese, and swap out the milk for a plant-based alternative to make the dish suitable for vegan diners.
• Can I prepare the parsnip mash in advance?Absolutely, you can make it a day in advance and reheat it slowly on the stovetop, adding a little more milk if necessary to bring back the original creamy texture.
• What main dishes pair well with parsnip mash?Roasted meats, grilled fish, or even a hearty vegetable stew can be wonderfully complemented by parsnip mash.
• How do I avoid lumpy mash?Ensure that you cook the parsnips until they achieve a very tender state and use a potato masher or immersion blender to obtain a smooth consistency.

Substitutions and Variations

Olive oil: Replace with the same volume of melted unsalted butter or avocado oil if you want a different flavor.
Parmesan cheese: Substitute Pecorino Romano or Grana Padano, which have a comparable flavor.
Almond milk or coconut milk are good substitutes for milk if you want a dairy-free option. Half-and-half can be used for an extra decadent, creamy ingredient.
Margarine: Substitute for vegan margarine or omit if you want a dish that is less rich.

Pro Tips

1. Roasting for Extra Flavor Before boiling, try roasting the parsnip chunks in the oven with olive oil, salt, and pepper for 20-25 minutes at 400°F (200°C). This caramelization adds a deeper, sweeter flavor to the mash.

2. Infuse the Milk or Cream Warm the milk or cream with a sprig of thyme or a clove of garlic before adding it to the parsnips. This subtle infusion will add complexity to the mash.

3. Add Aromatics Consider adding a finely chopped shallot or a few cloves of roasted garlic into the mash for an extra layer of flavor.

4. Use a Food Processor for Extra Creaminess To achieve an ultra-smooth texture, you can process the mixture in a food processor instead of using a potato masher or immersion blender.

5. Finish with Fresh Herbs Stir in a handful of freshly chopped parsley or chives before serving for a burst of freshness and color.