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.
1 tablespoon Olive Oil
1 pound Parsnips, cut into even, 1 inch pieces
5 cloves of Garlic, whole
1 teaspoon Fresh Thyme
1 can (13.5 oz) Light Coconut Milk
1/2 cup Water
1/2 teaspoon Salt
- 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.
- Serving Size: 1/2 cup
- Calories: 121
- Sugar: 3.5 g
- Sodium: 218 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: Parsnip mash