This parsnip mash with brown butter crispy shallots comes together in about 30 minutes and is a fantastic one-pot meal that your family will love! Whether it’s a weeknight dinner or a side for your holiday table, this dish is sure to make taste buds dance!
Ingredient Breakdown
- 2 pounds Parsnips: Peeled and chopped (you can totally add carrots if you want that extra sweetness!)
- 4 tablespoons Unsalted Butter: (For a vegan twist, just swap it with vegan butter, it’ll still be fabulous!)
- 1/2 cup Heavy Cream: (Or coconut cream for a dairy-free option that still adds richness!)
- 1 teaspoon Salt: (I suggest tasting as you go to adjust it to your liking!)
- 1/2 teaspoon Freshly Ground Black Pepper: (Feel free to throw in a bit more if you’re a pepper lover!)
- 2 medium Shallots: Thinly sliced for that sweet, caramelized goodness!
- 2 tablespoons Olive Oil: (Any neutral oil will work, but olive oil adds a nice flavor.)
Let’s Get Cooking!
Prepare the Parsnips: Start by peeling the parsnips and chopping them into roughly 1-inch pieces. This helps them cook evenly. Toss them into a large pot, cover them with water, and add a couple pinches of salt. Bring everything to a boil, then reduce the heat and simmer for 15-20 minutes, or until they’re fork-tender. When you drain them, get ready for the next amazing step!
Cook the Shallots: In a separate pan, heat the olive oil over medium heat. Toss in the thinly sliced shallots and sprinkle a mint of salt over the top. Cook for about 5-7 minutes, stirring occasionally until they’re nice and translucent. Then, turn up the heat just a bit for another 2-3 minutes to get them crispy and golden. You’re looking for that delightful crunch! Once they’re done, transfer them to a plate and set aside.
Make the Brown Butter: Using the same pan from the shallots (don’t clean it, we want those yummy flavors!), add the butter. Let it melt over medium heat, swirling occasionally. Keep an eye on it! Wait for it to turn a golden brown and smell just divine, this will take about 3-5 minutes. It’s the secret to getting that rich, nutty flavor throughout your dish.
Mash it Up: Return the drained parsnips to the pot, add the brown butter, cream, salt, and pepper. Grab a potato masher (or a fork, no judgment here!) and mash everything together until it’s smooth and creamy. It should be as fluffy as a cloud! If it seems too thick, you can always whip in a splash more of cream.
Finish and Serve: Now, fold the crispy shallots into the creamy mash or you can sprinkle them on top, whatever makes you happy! Serve hot, and prepare for mmmm sounds from your family.
This simple process creates a cozy, comforting dish that is seriously packed with flavor!
If you loved this parsnip mash recipe, be sure to check out my creamy Maple Roasted Parsnips with Thyme or my deliciously warming Garlic Butter Roasted Parsnips!
Why This Recipe Works
Comfort Food Heaven
Comfort food is all about warmth and satisfaction. This irresistibly creamy parsnip mash is loaded with tons of flavor and creaminess that keeps you coming back for more.
Quick & Easy
Coming together in under 30 minutes, this recipe really emphasizes how convenient and delicious a weeknight meal can be! It’s perfect for those busy evenings when you just want to get something amazing on the table in no time.
Customizable
Feeling adventurous? The secret to a delicious parsnip mash is that you can easily swap in whatever root vegetables you have. Carrots, potatoes, or even a mix of both could work wonders!
One-Pot Cleanup
With minimal cleanup required, this dish comes together all in one pot, making it a breeze to get dinner on the table without a mountain of dishes waiting for you afterward!
Serving & Storage Tips
Serving Suggestions
I absolutely love serving this creamy parsnip mash alongside savory roasted meats or a flavorful vegetable dish. It pairs perfectly with grilled chicken, beef, or even a hearty vegan stew!
Storing Leftovers
If you happen to have leftovers, congratulations, you’ve got a delicious treat waiting for you! Just store the mash in an airtight container in the refrigerator, and it should stay fresh for about 3-4 days.
Reheating Instructions
When you’re ready to dig in again, simply reheat in a pot over low heat, adding a splash of cream or a drizzle of olive oil to bring that creamy texture back to life. You can also microwave it, just cover it to keep moisture in!
Freezer Friendly?
Yes, this parsnip mash is freezer-friendly! Just make sure to cool it completely, then transfer it to a freezer-safe container. It’ll keep well for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge and reheat as mentioned earlier!
And there you have it! This irresistibly creamy parsnip mash with brown butter crispy shallots is not just a side dish; it’s a comforting hug in every bite. I hope your family loves it as much as mine does, and I can’t wait to hear how it goes!
Don’t forget to explore my blog for more delicious ideas! Whether you want a quick fix for dinner or need inspiration for a family feast, I’ve got tons of amazing recipes waiting for you.
Until next time, happy cooking, and for more recipes, follow us on Pinterest.!
Print
Parsnip Mash with Brown Butter Crispy Shallots
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy parsnip mash topped with crispy shallots, perfect for a comforting weeknight dinner or a side for the holiday table.
Ingredients
- 2 pounds Parsnips, peeled and chopped
- 4 tablespoons Unsalted Butter
- 1/2 cup Heavy Cream
- 1 teaspoon Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 2 medium Shallots, thinly sliced
- 2 tablespoons Olive Oil
Instructions
- Peel and chop the parsnips into 1-inch pieces. Place them in a large pot, cover with water, and add a couple pinches of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender. Drain and set aside.
- In a separate pan, heat olive oil over medium heat. Add the sliced shallots and a pinch of salt. Cook for 5-7 minutes until translucent, then increase heat to crisp for another 2-3 minutes. Set aside.
- Add butter to the same pan and melt over medium heat, swirling occasionally until golden brown and fragrant, about 3-5 minutes.
- Return the drained parsnips to the pot, add brown butter, cream, salt, and pepper. Mash until smooth and creamy.
- Fold in the crispy shallots or sprinkle on top for serving. Serve hot.
Notes
This dish can be made vegan by substituting vegan butter and cream. Store leftovers in an airtight container for up to 3-4 days in the fridge or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Sautéing
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 30mg