Best Parsnip Ecrasse Recipes

MASHED PARSNIPS

Mashed Parsnips image

Provided by Robert Farrar Capon

Time 10m

Yield 8 servings

Number Of Ingredients 2

Ingredients

8 to 12 large parsnips
Butter, salt and white pepper to taste

Steps:

Peel the parsnips but do not cut them up. Simmer them in water to cover until completely tender. Drain.
Scrape the outer pulp of the parsnips into a bowl. Discard the tough cores.
Mash the pulp, adding butter, plus salt and pepper to taste. Reheat before serving.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 1 gram, Carbohydrate 34 grams, Fat 3 grams, Fiber 9 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 9 grams, TransFat 0 grams

ROASTED PARSNIPS AND CARROTS

Roasted Parsnips and Carrots image

Serve Ina Garten's Roasted Parsnips and Carrots recipe from Barefoot Contessa on Food Network as the perfect holiday or special occasion dinner side.

Provided by Ina Garten

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 pounds parsnips, peeled
1 pound carrots, unpeeled
3 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

Steps:

Preheat the oven to 425 degrees F.
If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.

PARSNIP AND POTATO PUREE

Parsnip and Potato Puree image

Provided by Moira Hodgson

Categories side dish

Time 25m

Yield 8 - 10 servings

Number Of Ingredients 5

Ingredients

2 pounds parsnips
3 pounds potatoes
1/2 cup heavy cream
4 tablespoons butter
Coarse salt and freshly ground pepper

Steps:

Peel and core the parsnips. Cut them in one-and-a-half-inch pieces and simmer in boiling water until tender.
Peel the potatoes and cook until tender. Drain and mash together with the parsnips. Heat the cream with the butter and add. Season with salt and pepper and serve.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 3 grams, Carbohydrate 41 grams, Fat 9 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 570 milligrams, Sugar 6 grams, TransFat 0 grams

PARSNIP ECRASSE

Parsnip Ecrasse image

This easy mashed side dish from Daniel Humm, the chef of Eleven Madison Park and NoMad in New York, substitutes the delicately sweet parsnip for the traditional potato. "I think sometimes with the parsnip, people are maybe a little afraid and don't use it as often,'' Mr. Humm says. "That's why we wanted to include this recipe and show how simple it is. And it's really flavorful.''

Provided by Tara Parker-Pope

Categories side dish

Time 15m

Yield 6 servings

Number Of Ingredients 6

Ingredients

6 medium parsnips
1 tablespoon butter
4 tablespoons half-and-half, warmed
1 tablespoon chopped parsley
Salt
Pepper

Steps:

Peel the parsnips and dice into uniform cubes.
Cook parsnips in salted boiling water until tender.
Drain the water from the parsnips and mash with a fork. Add butter and warmed half-and-half. Finish with chopped parsley and season to taste with salt and pepper.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 1 gram, Carbohydrate 25 grams, Fat 3 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 341 milligrams, Sugar 7 grams, TransFat 0 grams