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Creamy Whipped Parsnip Mash

No potatoes, no problem.

 

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by Angela Gallardo in Holiday, Recipes, Sides & Snacks

whipped parsnips

whipped parsnips

This is such a simple recipe but one that I feel everyone should have in their arsenal.

Whether you want a lower carb option than regular mashed pots, you’re following the AIP, or just want to change up your side dishes, this fits the bill all around.

Parsnips have such a nice sharp, slightly spicy flavor.  They really don’t need much to make them shine.  I prefer garlic (of course) and sometimes dried herbs, but not always.

For creaminess, hands down mayo is the best. (isn’t mayo the answer to everything??)  If you’re needing an egg-free option, coconut milk works well but there will be the tiniest hint of coconut flavor that lingers.

Best enjoyed topped with slow-cooked meats, preferably straight out of my Instant Pot.



Get a printable PDF of the recipe

Creamy Whipped Parsnip Mash

1 lb. parsnips, peeled & chopped

2 tbsp. butter, ghee, lard, or tallow

2 tbsp. mayonnaise (or coconut cream for egg-free)

2 cloves of garlic, minced

1 tsp. sea salt

½ tsp. black pepper

Optional: crushed herb de provence, dried parsley, or oregano

Directions:

Bring a minimum 2 quarts of filtered water to a rolling boil in a large saucepan.  Add the parsnips and cook until tender, about 15-20 minutes.  Drain the parsnips and set them aside to steam for a couple of minutes.

In the meantime, add the butter, mayo, minced garlic, sea salt, black pepper, and herbs (if using) to the bowl of a food processor.  Add the cooked parsnips and process until very smooth, about 1-2 minutes, scraping down the sides as needed.

  • Sandra Watkins McGrandle

    How could this be converted to an Instant Pot recipe? 🙂

  • disqus_djvUwRa7rV

    These were excellent. I used olive oil for the “fat” and subbed garlic powder for fresh. I had to boil the snot out of them until they were soft enough to puree. A cuisinart-like machine is a must to get the best result (worth making one more thing dirty in the kitchen). Thanks so much for the recipe and inspiration!

    • Thank you for the feedback! And I agree about the Cuisinart! 🙂

  • Henry Cohen

    I made this once and it was amazing! I’d like to prep the parsnip in my Instant Pot though. Any ideas how long that would take?? Thanks!!

    • Yay, thanks for the feedback Henry! I haven’t prepped parsnips specifically in the IP but from the veggies and roots I have worked with, I’ve found that more dense ones like parsnip or sweet potatoes, etc need about 10 minutes under high pressure (1/2-1 cup water regardless of parsnip volume). And lighter veggies like summer squash only need about 5 minutes. Hope this helps. LMK if you try it!

      • Henry Cohen

        Roughly chopped, steamer basket, 7 min manual and quick release. Perfect!

        • Yay, thanks so much for sharing. I’m glad it worked out well. 🙂

  • S. Jones

    Just made this for dinner along with the Maple Smoked Brisket. Can you say AMAZING! I just learned about parsnips a year or so ago and have only ever roasted them in the oven. These were decadent. Thanks so much for the recipe.

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Your Perfect Paleo
Build-a-Meal Formula

Take your Paleo meals up a notch with my tried-and-true formula for balanced meals that will leave you satisfied & full for hours.

It's free!