Best Make Ahead Parsnip Apple Mash Recipes

APPLE-PARSNIP MASH

Steps:

• In a medium saucepan, combine parsnips, apples, and the water. Cover and bring to a boil over medium-high heat. Reduce heat to medium, and cook until parsnips are completely tender, 25 to 30 minutes. Transfer mixture to a food processor, add butter, and process until smooth. Season with salt and pepper. Reheat in pan over medium if necessary before serving.
• (Per Serving)
• Calories: 156
• Fat: 3.3g (1.9g Saturated Fat)
• Protein: 1.5g
• Carbohydrates: 33g
• Fiber: 7.4g

PARSNIP MASH

Steps:

• Peel and roughly chop 2 pounds parsnips. Cook in boiling salted water until soft, about 20 minutes; drain. Puree with 3 tablespoons butter; season with salt and pepper. Sprinkle with grated parmesan.
• Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

MAKE-AHEAD PARSNIP-APPLE MASH

Steps:

• Melt 2 tablespoons butter in a large heavy skillet over medium heat. Cook parsnips in a single layer until just golden on bottoms, about 10 minutes. Flip, and add apples, water, and 1 1/4 teaspoons salt. Raise heat to medium-high, and simmer, covered, until parsnips and apples are very soft, about 20 minutes.
• Remove from heat, and let stand, covered to retain moisture, until slightly cooled, about 5 minutes. Puree mixture in a blender until smooth. With machine running, add remaining tablespoon butter.

SQUASH, PARSNIP AND APPLE SOUP

Steps:

• Heat oil over high heat. Add onion, squash and parsnip. Cook until vegetables are golden.
• Add 2 cans of chicken broth and 2 cans of water (use the empty cans from chicken broth). Bring to boil. Simmer 30 minutes.
• Add apples. Simmer 20 minutes, or until vegetables and fruit are tender.
• Puree, add milk and heat the soup until very warm.
• Enjoy!