I made these for lunch the other day and thought they would be a great substitution for mashed potatoes on Thanksgiving. Definitely cook them until very tender though, I think I strained them too early and was left with some big chunks I couldn’t mash. Parsnips are a great source potassium, fiber, folate, and Vitamin C. Remember to include a variety of fruits and veggies in your diet- here’s a great way to try something new! The nutmeg and cinnamon really make it feel like fall, they add great flavor to the earthiness and slightly sweet flavor of the parsnips! Hope you enjoy! (Another great way to cook parsnips is to chop them up with carrots, sweet potatoes and beets and roast them in the oven with olive oil and herbs!)
4 lbs parsnips, peeled and cut into small chunks
1 1/2 cups water
2 cups vegetable broth
1/4 tsp nutmeg
1/4 tsp cinnamon
salt to taste
1. Combine parsnip chunks, broth, and water in a large saucepan. Allow to simmer until very tender.
2. Drain the liquid and mash the parsnips with a masher or fork. Add a splash of broth to bring to desired consistency.
3. Season with ghee and salt if desired, enjoy!
Recipe adapted from Mark’s Daily Apple.