Elevate parsnip’s sweet and nutty flavors with this easy, vegan parsnip mash! With just 6 simple ingredients, this recipe will be your new favorite parsnip side dish. Perfect for any dinner table, especially for Thanksgiving, Friendsgiving, or potluck.
Place a medium-sized pot on the stove and set to medium/medium high heat. Add olive oil, parsnips, garlic, and thyme to the pot and allow ingredients to sear for about 7-10 minutes, only stirring once or twice.
Add coconut milk, water, and salt to the pot and cover with lid. Bring to a light simmer, stirring occasionally (see note 1). Allow to cook for 10-15 minutes until parsnips are very fork tender.
Mash your parsnips using a hand masher, food mill, or food processor (see note 2) and serve.
You don’t need to peel your parsnips. Not peeling saves you time, helps retain the nutritional value, and prevents food waste.
REFRIGERATE: Store your parsnip mash in a sealed, air-tight container and it will last in the refrigerator for up to 3-4 days.
FREEZING: If properly sealed and stored in an air-tight container, you can freeze your parsnip mash for up to one month. Thaw in the refrigerator before using. You can re-heat your thawed parsnip mash any way you like, but I recommend microwaving because it will cause the least amount of moisture loss.
NOTE 1 – Make sure to keep your heat at a consistent light simmer. Boiling can cause your parsnips to overcook and/or let too much water evaporate, causing a dry mash.
NOTE 2 – CHOOSING YOUR MASHING METHOD
Hand mashing is the easiest method and gives you the most textured and chunky consistency. You can hand mash with the same tool pictured below or a large fork.
Food mills are the most labor intensive but create the best silky, semi-textured consistency. If you use a food mill, know that some of the fiber may be removed, which may alter the nutritional value. I recommend using the medium to large grate disks and running the parsnip mash though the mill a few times.
Food processors create the smoothest texture but if you over mix, the starchy parsnips can turn into a gluey consistency. To avoid the congealed texture, use the pulse setting and add extra coconut milk or water when mixing.