Description
A creamy parsnip mash topped with crispy shallots, perfect for a comforting weeknight dinner or a side for the holiday table.
Ingredients
Scale
- 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