Parsnip and Celery Root Mash
Elevate your side dish game with this creamy and flavorful Parsnip and Celery Root Mash, a delightful alternative to traditional mashed potatoes. This recipe combines the natural sweetness of parsnips with the earthy, nutty undertones of celery root (celeriac) to create a rich, velvety mash that is both comforting and unique. Enhanced with a touch of butter and heavy cream for indulgent creaminess, and seasoned simply with salt and pepper, this mash strikes the perfect balance of simplicity and sophistication. Ready in just 40 minutes, it’s an ideal accompaniment for roasted meats, poultry, or vegetarian mains. For an extra pop of color and freshness, garnish with freshly chopped parsley. Perfect for weeknight dinners or holiday gatherings, this parsnip and celery root mash will quickly become a family favorite.
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Recipe Information
Ingredients
- 4 medium parsnips
- 1 medium (about 1 pound) celery root (celeriac)
- 2 tablespoons unsalted butter
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon, chopped fresh parsley (optional, for garnish)
Instructions
Peel the parsnips and celery root using a vegetable peeler. Trim the ends of the parsnips and cut them into equal-sized chunks. Cut the celery root into manageable pieces and remove the tough, knobby outer skin before cutting it into chunks similar in size to the parsnips.
Bring a large pot of salted water to a boil. Add the parsnip and celery root chunks to the boiling water.
Cook the vegetables for 20-25 minutes, or until both the parsnips and celery root are very tender and easily pierced with a fork.
Drain the cooked vegetables in a colander and transfer them to a large mixing bowl or the pot used for boiling (off the heat).
Add the unsalted butter, heavy cream, salt, and black pepper to the vegetables.
Use a potato masher, immersion blender, or food processor to mash or blend the mixture until smooth and creamy. Adjust the texture by adding a splash more cream, if needed.
Taste the mash and adjust seasoning with additional salt and pepper, if desired.
Serve the mash warm, garnished with freshly chopped parsley for a touch of brightness, if desired.
Nutrition Facts
Calories |
1201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 3434 mg | 149% | |
| Total Carbohydrate | 114.7 g | 42% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 27.7 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2943 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
