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mashed parsnips in grey bowl
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Creamy vegan mashed parsnips

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.
Course Side Dish
Cuisine British
Keyword mashed parsnips
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 197kcal
Author Cook Veggielicious

Ingredients

  • 750 g parsnips
  • 50 ml dairy free milk I use oat milk
  • 2 tablespoons dairy free butter
  • 1 teaspoon dried thyme
  • Pinch nutmeg
  • Salt and pepper to taste
Metric - US customary

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

  1. 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.
  2. Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 197kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 71mg | Potassium: 724mg | Fiber: 9g | Sugar: 9g | Vitamin A: 59IU | Vitamin C: 33mg | Calcium: 90mg | Iron: 1mg