Category: side
Yield: 4 servings
Calories/serving: 200
Preparation time: 45 minutes
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Ingredients
- 1.3lbs parsnips, peeled and chopped
- 2 tablespoons olive oil
- 1 teaspoon fresh ginger, minced
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon butter
- 1 cup vegetable broth
- 1 tablespoon honey
Directions
Preheat the oven to 375°F.
Place the peeled and chopped parsnips on a baking sheet. Drizzle with olive oil and toss to evenly coat. Roast in the preheated oven for 30 minutes, or until the parsnips are tender and slightly caramelized. Remove from oven and allow to cool slightly.
While the parsnips are roasting, heat a small pot over medium heat. Add the minced fresh ginger and sauté for 1 minute to release its aroma. Be careful not to let it burn.
Add the vegetable broth to the pot with the ginger. Bring to a simmer and let it cook for about 5 minutes. This will infuse the broth with the ginger flavor.
Transfer the roasted parsnips to a food processor. Add the ginger-infused broth, ground allspice, salt, ground black pepper, butter, and honey.
Pulse the mixture in the food processor until it reaches your desired consistency for mashed parsnips. For a smoother texture, process longer. For a chunkier texture, pulse fewer times.
Taste the mashed parsnips and adjust the seasoning if needed with more salt or pepper.
Serve the mashed parsnips warm as a side dish to your main course.
Ingredients
- 1.3lbs parsnips, peeled and chopped
- 2 tablespoons olive oil
- 1 teaspoon fresh ginger, minced
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon butter
- 1 cup vegetable broth
- 1 tablespoon honey
Category: side
Yield: 4 servings
Calories/serving: 200
Preparation time: 45 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 375°F.
Place the peeled and chopped parsnips on a baking sheet. Drizzle with olive oil and toss to evenly coat. Roast in the preheated oven for 30 minutes, or until the parsnips are tender and slightly caramelized. Remove from oven and allow to cool slightly.
While the parsnips are roasting, heat a small pot over medium heat. Add the minced fresh ginger and sauté for 1 minute to release its aroma. Be careful not to let it burn.
Add the vegetable broth to the pot with the ginger. Bring to a simmer and let it cook for about 5 minutes. This will infuse the broth with the ginger flavor.
Transfer the roasted parsnips to a food processor. Add the ginger-infused broth, ground allspice, salt, ground black pepper, butter, and honey.
Pulse the mixture in the food processor until it reaches your desired consistency for mashed parsnips. For a smoother texture, process longer. For a chunkier texture, pulse fewer times.
Taste the mashed parsnips and adjust the seasoning if needed with more salt or pepper.
Serve the mashed parsnips warm as a side dish to your main course.
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