Mashed Parsnips Recipe
5 cups whole milk
10 parsnips, peeled and cubed
1 teaspoon salt
¼ cup butter
1 teaspoon dried thyme
½ teaspoon ground black pepper, or more to taste
salt or to taste
Heat milk in a large pot over medium heat until warmed and just under a boil; add parsnips and 1 teaspoon salt, cover with a lid, and cook until parsnips are tender, 25 to 30 minutes. Drain parsnips, reserving the warm milk.
Mash parsnips, 1 cup reserved warm milk, butter, thyme, and pepper together in the pot using a hand mixer or by blending in a blender. Add more milk, salt, or pepper as desired.
Parsnips originated in Eurasia and were brought to North America in the 1600s.
It was once believed that eating parsnips would give you a toothache or tired feet.
Parsnips are a good source of Vitamin C, folate, and manganese.
Parsnips are related to carrots, but not ‘cow parsnip’. Cow parsnip is a type of parsley.
The parsnip gets its flavor when its starches become sugar. It was used as a sweetener in Europe before sugar became commonplace.
1.Mashed Parsnips. (2022, January 14). Allrecipes. Retrieved October 5, 2022, from https://www.allrecipes.com/recipe/239206/mashed-parsnips/
2.5 Fun Facts About Parsnips. (2011, November 14). WebMD. Retrieved October 5, 2022, from https://www.webmd.com/diet/features/5-fun-facts-about-parsnips