Mashed parsnips are a delicious accompaniment to a roast dinner, whether for Christmas dinner 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.
Despite my childhood love of them, not one of my own children will even try parsnips. But I don't 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.
Parsnips are also a great ingredient in a nut roast, a korma or in savoury cakes.
How to prepare parsnips
Parsnips are fairly easy to prepare.
What you need to do will depend on the size of your parsnips.
Baby 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 - although not essential if you don't mind a rougher texture to your mash.
Larger parsnips
Larger parsnips have quite a thick, woody core, which won't go soft enough to mash.
If your parsnips are large 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.
What to serve with mashed parsnips
I like to eat mashed parsnips as a side dish with a vegan roast dinner.
Here are some other ideas:
- They'd be great as part of a vegan Christmas dinner perhaps alongside my vegan wellington.
- You can also enjoy them with sausages and green vegetables - and lots of vegan gravy.
- Mashed parsnips are also delicious on top of a lentil shepherd's pie for a change.
If you like this you might like my homemade mint sauce or these roast parsnips.
Ingredients
For full ingredients list, quantities and instructions see recipe card at the end of this post.
To make these mashed parsnips you will need:
- 750 g parsnips
- 50ml (roughly 3.5 tablespoons) dairy free milk of your choice
- 2 tablespoons dairy free butter
- 1 teaspoon dried thyme
- Pinch of nutmeg
- Salt and pepper
How to make creamy mashed parsnips
There are just a few simple steps involved:
- Peel
- Chop
- Boil or steam
- Mash
There's not much more to it so there's absolutely no reason not to make these as soon as possible.
If you have made this recipe and loved it please consider leaving a comment and rating below.
Please do not reproduce this recipe without permission.
Creamy vegan mashed parsnips
Ingredients
- 750 g parsnips
- 50 ml dairy free milk I used almond
- 2 tablespoons dairy free butter
- 1 teaspoon dried thyme
- Pinch nutmeg
- Salt and pepper to taste
Instructions
- Peel your 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 to the cooked parsnips. Mash well until smooth.
- Taste and season with salt and pepper.
Notes
- If your parsnips are large you will need to cut out the thick woody core as well- this isn’t necessary for young or baby parsnips. See how to roast parsnips for more information about cutting parsnips.
- Nutritional information is approximate and is intended as a guide only.
Nutrition
Pin creamy vegan mashed potatoes for later
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Balvinder
Love parsnips. I have made soup and used in cake but haven't thought of eating as mashed potatoes. Great idea!
Cook Veggielicious
Thanks Balvinder - hope you enjoy them if you give them a try!