Parsnip Mash - Easy, Vegan & Ready in 30 Minutes! (2024)

Parsnip mash is coming at you, hot! Elevate parsnips to a new level with 6 simple vegan ingredients like coconut milk, garlic, and thyme. This easy and healthy parsnip side dish makes the creamiest and dreamiest parsnips you've ever had!

Parsnips - you know, those white carrot looking things in the produce isle? Well, if you prepare parsnips just right, they can actually taste sweet and nutty! For this parsnip mash recipe, giving the parsnips a quick sear really brings out their toasty flavors. Then gently simmering in creamy coconut milk enhances parsnip's subtle sweetness and creamy mouthfeel.

Recipes for parsnip mash or parsnip puree are usually loaded with heavy cream and butter, which adds unnecessary fat and calories. Yes, heavy cream and butter are delicious and I cook with them fairly often but for this particular recipe I was able to skip the unhealthy additions while still amping up the flavor.

Using a light coconut milk instead of butter and heavy cream keeps this side dish low in calories while still having a rich and creamy mouthfeel. Keeping dairy off the ingredients list also makes this recipe vegan, which means everyone at the table can enjoy this dish!

Make this Recipe in 4 Easy Steps

This simple parsnip side dish couldn't get any easier - just 1) gather your ingredients, 2) sear, 3) lightly simmer, and 4) mash!

Recipe Tips

• YOU DON'T NEED TO PEEL YOUR PARSNIPS. Peeling takes more time, produces unnecessary food waste, and alters the overall nutritional value of the recipe. Parsnip skins are full of additional fiber and vitamins, and if properly washed don't need to be peeled. I use this root vegetable scrub brush for cleaning all my tough-skinned veggies.
• WHEN SEARING, RESIST THE URGE TO STIR TOO OFTEN. Only stir every 5 minutes to ensure a proper sear can form. The browning in the Step 2 image is what your sear should look like.
• LET THE INGREDIENTS LIGHTLY SIMMER, NOT RAPIDLY BOIL. If you crank up the heat, you risk overcooking your parsnips and/or loosing too much moisture, which results in a dry mash. It's also essential that you have the lid on the pot to trap any evaporating water.

Choosing a Mashing Method

There are a few different ways to mash your parsnips. Based on the tools you have and your desired mash consistency, use the chart below to select your desired mashing method (Amazon affiliate links below).

1. HAND MASH - The hand mashing method is probably the easiest and gives you the chunkiest and most textured mouthfeel. You can hand mash with the same tool pictured above or a large fork.
2. FOOD MILL - Running your parsnip mash through a food mill gives you a more creamy, semi-textured mouthfeel. This is my favorite method but it's a little more labor intensive. Also worth noting, a food mill also separates the parsnip fibers, so it may alter the overall nutritional value. I recommend using the large or medium grate disks and would run the mash through the food mill a few times.
3. FOOD PROCESSOR - A food processor makes the most flavorful mash and the prettiest presentation but if you process it too much, you can accidentally make a gluey and gummy parsnip puree. Parsnips are a starchy root vegetable and running them through the food processor too long or at too high of a speed can cause the starches to congeal. I recommend pulsing the parsnips with additional coconut milk or water to prevent an undesirable gummy texture.

STORING & FREEZING

• REFRIGERATE: Store your parsnip mash in a sealed, air-tight container and it will last in the refrigerator for up to 3-4 days.
• FREEZING: If properly sealed and stored in an air-tight container, you can freeze your parsnip mash for up to one month. Thaw in the refrigerator before using. You can re-heat your thawed parsnip mash any way you like, but I recommend microwaving because it will cause the least amount of moisture loss.

Before you know it, this will be your favorite way to enjoy parsnips! No one has to know this parsnip mash is actually healthy 😉 Or vegan!

Did you make this parsnip mash recipe? Let me know in the comments section below or tag me on Instagram @mymillennialkitchen. I'd love to know which mashing method you used or if you have any recipe questions!

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