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Total Time
30mins
Prep 10 mins
Cook 20 mins

Try something different than mashed potatoes.

Ingredients Nutrition

Directions

  1. Place the parsnips in a saucepan with water to cover. Add the bouillon and lemon juice.
  2. Simmer for 20 minutes or until very tender; drain.
  3. Mash, adding the butter and cream. Season with salt and pepper.
  4. Serve immediately, garnished with snipped chives.
Most Helpful

5 5

I usually roast my parsnips with honey but this was a divine new way to make one of my favourite vegetables! The cream added a smooth richness without overwhelming the parsnip taste. I'll be making this again for sure! Made for ZWT6.

These were delicious! My first time making parsnips, & a great introduction. I used almond milk instead of heavy cream and they still tasted quite rich. With the cream they must be out of this world. Thanks for sharing.

4 5

I've never really tried parsnips before, so I was very eager to make this dish and try something new. Although I did really enjoy this dish, I made some modifications to it, to suit my tastes. Namely I didn't include the bouillon and both my girlfriend and I were pleasantly surprised.