Mashed parsnips are a delicious accompaniment to a roast dinner, whether at Christmas time or any other time of year. My recipe for creamy mashed parsnips is suitable for vegans and is so moreish.
Are you a fan of parsnips? They’re one of my favourite vegetables – and they have been since I was a kid. None of my kids will even try parsnips but I don’t really mind that much – all the more for me! I love the flavour of them and enjoy them roasted with carrots or turnips as much as mashed.
How to prepare parsnips
Parsnips are on the whole quite easy to prepare. What you need to do will depend on the size of your parsnips. If you’re using tiny baby parsnips you really don’t need to do much to them at all – they can even be roasted and eaten whole without being peeled. If you’re using them to make this mashed parsnips recipe though it’s best to peel them first.
Larger parsnips have quite a thick, woody core, which won’t go soft enough to mash. If your parsnips are on the large size you’ll need to peel them, then chop down the length of the parsnip, cutting out the core. You’re then ready to boil or steam your parsnips and follow the recipe below.
How to use mashed parsnips
I like to eat mashed parsnips as a side dish with a vegan roast dinner. They’d be great as part of a vegan Christmas dinner. You can also enjoy them with sausages and green vegetables – and lots of vegan gravy.
It would also be lovely on top of a lentil shepherd’s pie for a change.
How to make creamy mashed parsnips
It really is as easy as peeling and chopping, boiling or steaming and then mashing your parsnips. There’s not much more to it so there’s absolutely no reason not to make these as soon as possible.
Creamy vegan mashed parsnips
- 750 g parsnip peeled and cored if big. Chop and place in a pot of water. Bring to the boil and boil until soft
- 50 ml milk I used almond
- 2 tbsp dairy free butter
- 1 tsp dried thyme
- Pinch nutmeg
- Salt and pepper
Peel your parsnips. If they are large you will need to cut out the thick woody core - this isn’t necessary for young or baby parsnips. Chop into bite sized pieces and place in a pan of water.
Bring to the boil and cook until soft.
Drain well and return to the pan. Add the milk, the butter, the thyme and nutmeg. Mash well until smooth.
Taste and season with salt and pepper.
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