Best Baked Mashed Parsnips Recipes

BAKED MASHED PARSNIPS

Baked Mashed Parsnips image

This was served at a dinner I went to recently. I am not familiar with cooking parsnips, but this dish was delicious. I hope to try it soon.

Provided by Barbara

Categories Side Dish Vegetables

Time 1h

Yield 6

Number Of Ingredients 8

Ingredients

3 pounds parsnips, peeled and cut into 1/2-inch pieces
¼ pound butter, melted
¼ cup sherry
¼ cup heavy whipping cream
1 teaspoon salt
1 teaspoon white sugar
¼ cup bread crumbs, or to taste
2 tablespoons butter, cut into small pieces, or more to taste

Steps:

Place parsnips into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and cool slightly.
Preheat oven to 350 degrees F (175 degrees C).
Beat parsnips, melted butter, sherry, heavy whipping cream, salt, and white sugar together in a bowl until smooth. Spoon into a baking dish and top with bread crumbs; dot with butter pieces.
Bake in the preheated oven until golden, 25 to 30 minutes.

Nutrition Facts : Calories 401.3 calories, Carbohydrate 45.9 g, Cholesterol 64.4 mg, Fat 23.8 g, Fiber 11.3 g, Protein 3.7 g, SaturatedFat 14.6 g, Sodium 643 mg, Sugar 11.2 g

A NO RECIPE BAKED MASHED PARSNIPS, ONION & CAULIFLOWER

A No Recipe Baked Mashed Parsnips, Onion & Cauliflower image

We all know about mashed parsnips, and mashed cauliflower, but how about both for a great flavor. A little onion and garlic and then put in a pan topped with a parmesan crust. This is not hard and no fancy whipping, just a potato masher, a little butter and cream, a few bread crumbs and cheese to top it off and done. NO RECIPE. Now, I call this a no recipe, because you can more or less of each ingredient according to your directions, Some like theirs creamier, some don't; some more parsnips some less, so add what you want. However, even though this is a no recipe, these are the approximately ingredients I use. But, feel to use more or less to your liking. Make it your own by adding herbs or even different cheeses.

Provided by SarasotaCook

Categories < 60 Mins

Time 50m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 head cauliflower (cut in bite size pieces, I remove the thick stems)
3 parsnips (peeled and chopped)
1 small onion, fine chopped
2 teaspoons garlic, minced
2 tablespoons butter
1 cup heavy cream (light cream or even milk will work, just not as creamy)
salt
pepper
1 cup Italian seasoned breadcrumbs
1/2 cup parmesan cheese
1 tablespoon butter

Steps:

Vegetables -- In a large pot, add the cauliflower and parsnips and then top with enough salted water to cover the vegetables. Bring up to a boil and then reduce to medium and cook until the parsnips and cauliflower is tender. They should take about 10-15 minutes. Drain and return to the pot to dry out the extra water. Reduce the temp to medium low.
Topping -- As the vegetables cook -- Just put the butter in a small microwavable bowl or cup and melt, just a few seconds. Remove and let cool a minute or so, then stir in the bread crumbs and cheese and set to the side.
Mash -- Now in the pot with the vegetables after they have dried a minute or so (medium, low heat), add the butter, cream, onion, garlic, salt and pepper and start slow. Mash and see what the texture is. You can always use a bit more cream or a bit more butter, but I start slow and add a little at a time. Mash until you get the consistency you like.
Bake -- 350 degree oven preheated. Just add the mashed vegetables to a small baking dish sprayed with non-stick spray and then top with the bread crumbs. Bake until golden brown. About 15-20 minutes.
Serve -- With anything and enjoy. It's like a baked potato dish, but no spuds - Just healthier. Really good!

Nutrition Facts : Calories 368, Fat 24.2, SaturatedFat 14.6, Cholesterol 77.1, Sodium 569.4, Carbohydrate 30.7, Fiber 6, Sugar 6.5, Protein 9.6