Mashed Parsnips with Crispy Parsnips on top

serving parsnip puree gratin with crispy parsnips on top from white dish

Mashed Parsnips with Crispy Parsnips on top

Mashed Parsnips with Crispy Parsnips on top is a great side dish for family dinners, holidays and makes a wonderful alternative to mashed potatoes (without the nightshades or dairy!). Paleo, AIP, Low FODMAP.

Course Side Dish

Cuisine American, British

Keyword aip, baked, dairy-free, gratin, holiday, low-FODMAP, mashed, paleo, parsnips, puree, side dish, smashed, whole30

Prep Time 15

Cook Time 50

Total Time 1 5

Calories 292kcal

Author Megan

Cost $5

Equipment

saucepan
baking dish
sheet pan or frying pan

Ingredients

1-½ to 2 lbs parsnips 3 to 4 medium-large size
1/2 cup broth or stock
1/4 cup + 2 Tablespoons olive oil divided
1/2 teaspoon sea salt
1/2 teaspoon dried ginger

Instructions

This recipe makes a small batch, 4 to 6 servings. Be sure to double the recipe for a larger crowd.

Peel parsnips. Slice about 1 cup of 1/4" slices, roughly measured. Cut slices from smaller ends or middle of parsnips, keeping the bigger ends for chopping and boiling.
Chop remaining parsnips into bite-size chunks. Place in saucepan, and cover with water. Bring water to a boil over high heat. Reduce heat to maintain simmer, and cook parsnips until very soft, about 25 minutes. Drain water.

Fried or Roasted Crispy Parsnip Topping

Choose to either fry or roast the Crispy Parsnip topping.
Note: How crispy to get your parsnips -- If you plan to serve your smashed Parsnips straight from the pot (stove top prep only), make your Crispy Parsnips perfectly dark golden brown and crispy, ready to eat. If you plan to serve your Parsnip mash from the oven, like a gratin, so it's kept warm until you're ready to serve and browned around the edges, you can get your Crispy Parsnips a little lighter because they'll finish crisping up in the oven.
To fry slices: Heat a small skillet, add the 2 Tablespoons oil or fat. Fry parsnip slices over medium low heat until golden brown on both sides: fry about 4 minutes on the first side and 3 on the second. If the pieces are tiny or thin, they'll burn more quickly. Watch them carefully, and remove each one when it's ready. They'll all need to be taken out continually at some point. Remove from the heat if they're browning too fast, to remove them in time.
To oven roast: When boiling parsnips are close to being done, preheat oven to 375° F. Place raw parsnip slices on baking sheet. Pour remaining 2 Tablespoons olive oil or melted fat over them. Flip each slice in the oil, so both sides are well coated. (Using your fingers to rub oil all over the slices is by far the fastest and best way to do this.) Place slices single file over surface of pan. (Again, super fast to do this with your fingers.) Bake until bottom sides are beginning to brown, about 10-15 minutes, but watch them closely, especially those on the outer edges or that are thinner, to prevent burning. (Set a timer because parsnips burn easily; don't forget to check on them.) When browned on the bottom, flip them, and roast again, so both sides are dark golden brown. Remove from the oven, and set aside until it's time to top the purée.

Mashed Parsnips continued...

To boiled, drained parsnips: Add broth, 1/4 cup olive oil, sea salt and ginger to pot. Use electric beaters to purée smooth, starting on lowest setting and increasing speed as they smash. This will take about 2 minutes, but the longer you beat on high speed, the creamier they'll look. This method may leave a few small chunks of parsnips. (If you want your mash completely smooth, you may wish to cool your cooked parsnips slightly, then purée recipe more smoothly in food processor or blender.) Place pot over low heat, and stir until piping hot.
If ready to serve, scrape hot smashed parsnips into serving dish. Top with handfuls of crispy parsnips. Serve!
If you need or want to bake your Mashed Parsnips to keep them hot or to serve piping hot from the oven: Use a spatula to scrape purée into greased small oven-safe baking dish. Bake in preheated oven until very hot through, about 25 minutes, if the mash has cooled, or only 15 minutes if it's hot from the stove top. For the last 5-10 minutes of baking, top with fried parsnip slices. Bake until the Crispy slices are done perfectly; don't allow them to burn.
Remove from oven, and serve.

Nutrition