Cooking savory mashed turnips and mashed parsnips together is a delicious alternative (or addition next to) our favorite mashed potatoes!
Root vegetables always make for healthy and hearty side dishes. Turnips and parsnips both have a nutty flavor that’s complemented by mixing in a tart green apple. This side dish will level up any holiday table!
Mashed Turnips & Parsnips & Apples, Oh My!
Quickly becoming a popular side on holiday tables, mashed turnips and parsnips are the fresh alternatives to ordinary potatoes and carrots! Check out more new and classic holiday side dishes here.
- This is an easy way to enjoy root veggies and they taste great on a holiday plate.
- You can simmer these root veggies and add in others like carrots or even a potato or two.
- Prep this dish a couple of days ahead of time and just reheat before serving.
- Lower carb root veggies like parsnips, turnips, and cauliflower are inexpensive and so versatile.
FRUIT Granny Smith is the best variety of apples to use because they add a sweet/tart flavor to them that complements the earthy flavor of the turnips and parsnips.
DAIRY A combination of butter and cream is used in this recipe to finish it off and give great texture and flavor. Season generously with salt & pepper before serving.
Mashed parsnips and turnips can be switched up in so many ways! Cook them in broth instead of water for a deeper flavor, add some roasted garlic, peeled and chopped rutabaga, carrots or potatoes.
Stir in a sprinkle of brown sugar or even some warm spices like cinnamon if you’d like!
How to Make Mashed Parsnips & Turnips
This tasty dish is sure to be a new holiday favorite, and it’s super easy to make:
- Peel & chop ingredients as directed in the recipe below.
- Cover with water & boil until tender.
- Mash with remaining ingredients & serve.
Mashing Tip: This recipe can be mashed with a hand masher or mixer but we found we got the best (and smoothest) results with a food processor (or a blender). The parsnips are fibrous and won’t mash completely smooth with a hand masher. If you prefer a more ‘smashed’ and rustic texture, use a hand masher.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave
- Freeze leftover mashed parsnips and turnips in ice cube trays and pop one or two out to add to soups or smoothies for a boost of nutrition!
- Freeze portions in zippered bags with the date labeled on the outside for up to 8 weeks. Thaw overnight and reheat on the stovetop.
Root Veggie Faves
- Simple Roasted Turnips – 5 easy ingredients
- Roasted Root Vegetables – so simple and delicious
- Brown Sugar Roasted Rutabaga – a one-pan recipe
- Easy Roasted Beets – no peeling required
- Roasted Carrots and Parsnips – crispy & tender
Did you make these Mashed Parsnips & Turnips? Be sure to leave a rating and a comment below!
Mashed Turnips and Parsnips
- 2 pounds turnips peeled and chopped
- 1 pound parsnips peeled and chopped
- 1 granny smith apple peeled, cored and chopped
- ¼ cup butter
- ¼ cup heavy cream
- salt and ground black pepper to taste
- Place turnips, parsnips and apple in a large pot. Cover with water and add 1 teaspoon salt.
- Bring water to a boil and simmer until fork tender, about 15 minutes. Drain well.
- Add butter and cream to the pot along with the drained vegetables. Place all ingredients in a food processor or blender *(see note). Pulse until vegetables reach desired consistency.
- Season generously with salt & pepper to taste.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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