Mashed Parsnips, Potatoes & Carrots – a Great Winter Side Dish

A trio of companionable cool-weather vegetables come together in cool-weather side dish. This root vegetable mash recipe combining parsnips, potatoes, and carrots goes beyond plain mashed potatoes (or plain mashed parsnips, for that matter), resulting in pure comfort with a little something extra.

It’s the parsnips that give this vegetable mash its character. It’s best to season this dish gently so that their subtly sweet and mellow flavor comes through.

A bit about parsnips

Parsnips look a bit like lumpy cream-colored carrots, and indeed, they’re related to them, as well as to parsley. Thye’re an often overlooked root vegetable, and while they’re not wildly exciting, they’re useful, versatile, and economical.

A good reason to buy them in season, about mid to late fall (depending on where they’re grown), is that the cool weather conditions in which they’re grown converts some of their starches to sugar — making their flavor delightfully sweet.

See also: 5 Common Root Vegetables to Use in Fall and Winter Dishes.

The most common use for parsnips may be as an addition to winter soups, but don’t forget to try them roasted — either as part of a medley or on their own.There’s no reason you can’t eat them raw (especially if finely grated) but they’re not as good that way.

Parsnips have a sweetish, distinct flavor that melds well with carrots and potatoes (like in this recipe), as well as sweet potatoes. Use them in soups, stews, and roasted dishes. Here’s more than you’ll ever want to know about parsnips.

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Yield: 6

Mashed Parsnips, Potatoes, and Carrots

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Mashed parsnips, potatoes, and carrots goes beyond plain mashed potatoes in this recipe, for pure comfort with a little something extra.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

• 16 ounces parsnips, peeled and diced
• 2 large or 3 to 4 medium potatoes (about 1 1/2 pounds), peeled and diced (use Yukon Gold or russet)
• 2 large or 3 medium carrots, peeled and diced
• 1 medium onion, finely chopped
• 2 tablespoons vegan butter
• 1/4 to 1/2 cup unsweetened plant-based milk
• 1/4 to 1/2 cup unsweetened plant-based milk
• Salt and freshly ground pepper to taste
• Salt and freshly ground pepper to taste
• Pinch of nutmeg, optional
• Pinch of nutmeg, optional
• Thyme sprigs and/or fresh parsley sprigs for garnish, optional
• Thyme sprigs and/or fresh parsley sprigs for garnish, optional

Instructions

1. Combine the diced parsnips, potatoes, carrots, and onion in a large saucepan. Cover with plenty of water and bring to a slow boil. Lower the heat, cover, and simmer gently until the vegetables are tender, about 20 to 25 minutes. 
2. Drain the vegetables and transfer to a large shallow bowl. Add the vegan butter and stir until melted. Add 1/4 cup plant-based milk to start.
3. Mash the vegetables with a mashing implement or large fork until smooth and fluffy. You can leave a bit of texture, if you’d like. If needed, add up to an additional 1/4 cup of milk to loosen the consistency.
4. Season with salt and pepper; add a pinch of nutmeg if using.
5. Transfer to an ovenproof serving container with a cover (if reheating is needed, you can do so in a microwave or 350º oven).
6. Provide some thyme and or parsley sprigs for garnishing individual servings. Serve at once or keep warm until needed.

Here are more easy vegan salads & sides.