Notes

• 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.
• 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.