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.
Ingredients
VEGETABLES Turnips and parsnips are easy to find and inexpensive. Look for firm, heavy veggies that are evenly colored. Freeze the peels in zippered bags to add when making turkey or chicken broth.
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.
Variations
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. We like pureed parsnips but if you prefer more of a ‘smashed’ and rustic texture, use a hand masher.
Storing Leftovers
- 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
Ingredients
- 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 whipping cream
- salt and pepper to taste
Instructions
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Place turnips, parsnips and apple in a large pot. Cover with water and add 1 teaspoon salt.
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Bring water to a boil and simmer until fork tender, about 15 minutes. Drain well.
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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.
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Season generously with salt & pepper to taste.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
Cuisine American
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Excellent flavor, but I doubt you tested the recipe in a blender. I had to transfer the food to a food processor (that was not handy), and even it had a hard time mashing the vegetables. Too bad I got rid of my food mill, but it was too hard to turn with my broken arm.
Sorry this didn’t work out for you Robert. I did make this in a Blendtec blender using a twister jar and it worked well for me. I did need to stop and stir with a spoon a couple of times. I hope that helps!
Even my husband ate it. I’ll make it for Thanksgiving in place of mashed potatoes. Cream is optional. Cut/slice everything well. I used mushroom broth for cooking in and a potato masher for the texture.
I’m so glad you both enjoyed this recipe Bonnie!