Mashed Parsnips & Turnips

*update (8/31/15) these are no longer ok for me, due to the butter. :/ I will probably make another version at some point that uses something instead of butter, but for now just know this recipe is not safe for IBS and/or GERD/Acid Reflux/Heartburn due to the fat content.*

Parsnips don’t really taste much different than potatoes, but are lower calorie, lower carb, higher fiber alternatives. Turnips are even better, with even lower calorie and carb counts and higher fiber, but they have a fairly strong taste. Because of this, I don’t like eating them on their own. When mixed with parsnips, though, the unique flavors combine together to make something thoroughly delicious.

My favorite way to eat these is to put some chopped up Rotisserie chicken in them and eat it for lunch, but they make an excellent side dish as well. I’m already thinking ahead to the holidays and think I’ll be making these for Thanksgiving this year in lieu of regular mashed potatoes.

Mashed Parsnips & Turnips

Recipe by: Yums for the Tum (see Recipe Notes below for additional sources, if applicable)

Mashed Parsnips & Turnips Recipe by: Yums for the Tum (see Recipe Notes below for additional sources, if applicable)

These will become your new favorite vegetable side dish. They look the same as mashed potatoes, but have a unique delicious taste and are lower in calories and carbs and higher in fiber, packed with the same nutrients.

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Servings Prep Time 6-8servings 10minutes Cook Time Total Time 25-35minutes 35-45minutes

Servings	Prep Time
6-8servings	10minutes

Cook Time	Total Time
25-35minutes	35-45minutes

Ingredients 1lbparsnips(peeled and cut into chunks) 1+1/2lbturnips(peeled and chunks) 4Tbspunsalted butter 1tspsalt 1/3-1/2cuplowfat milk(I use unsweetened almond milk) dried parsleyfor decoration, if desired Ingredients 1lbparsnips(peeled and cut into chunks) 1+1/2lbturnips(peeled and chunks) 4Tbspunsalted butter 1tspsalt 1/3-1/2cuplowfat milk(I use unsweetened almond milk) dried parsleyfor decoration, if desired

Instructions Fill a large dutch oven ~1/2 full with cold water. Peel and cut the parsnips and turnips into chunks (the larger the chunks are, the longer they will take to cook) and place the chunks into the cold water. Place the pot on the stove and cook over medium-high heat for ~25-35 minutes, until the parsnips and turnips are completely tender (a fork inserted into the center of the largest chunks should go through with no effort at all). While they are cooking, cut the butter into chunks and place in the bottom of a large mixing bowl if using a handheld mixer/immersion blender, or into a food processor. Drain the parsnips and turnips, then return them to the empty pot, place over medium heat and heat, stirring frequently, for ~2 minutes (this will dry out the water from inside them). Place the chunks into mixing bowl or food processor and add the salt. Using mixer/immersion blender/food processor, blend until they reach your desired consistency (with some chunks left or completely smooth). Add in the milk and continue to blend until thoroughly mixed and at the desired consistency. (My favorite way to do these is to use my immersion blender and make them completely smooth and creamy, and I use 1/2 cup of milk for mine). Sprinkle with some dried parsley flakes if desired and serve as a side dish, or mix in some rotisserie chicken, peas, corn, carrots, etc. to make a meal. (I like to have some of these with rotisserie chicken mixed in).

Recipe Notes **NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**