Mashed "Potato" Parsnips

A lighter Thanksgiving alternative. Recipe adapted from Julia Child, by Sara Moulton, AP. "Simply amazing pureed parsnips" by Sara Moulton. Healthy Cooking. Winston-Salem Journal: November 7, 2012.

Yield: 4 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Reduce: 15 Minutes
Puree: 30 Minutes


  • 2 pound(s) medium parsnips, peeled and sliced 1/2-inch thick
  • Kosher salt, to taste
  • 1 tablespoon(s) unsalted butter
  • Ground black pepper, to taste


  1. 1. Place the parsnips in a large saucepan, then add enough cold water to cover by 1 inch. Bring to a boil over high heat and add a pinch of salt. Reduce the heat to medium-high and simmer, adding a little more water if necessary to keep the parsnips barely covered, until tender, 25 to 30 minutes.
  2. 2. Drain and reserve the cooking liquid. Set the parsnips aside and return the liquid to the pan. Bring to a boil over high heat. Boil until reduced to 3/4 cup. Return the parsnips to the pan and add the butter. Working in batches, transfer the contents of the saucepan to a food processor and puree until smooth. Return to the saucepan, season with salt and pepper, the heat over medium until hot.
December 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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