Parsnip-Horseradish Mash

Introducing a side-dish you likely have never had before, that will add a nice zest to a meal. I particularly like to serve this mash with asparagus and a big ribeye, but it accompanies any meal well. It might even be a fun substitute (or addition to) the traditional mashed potatoes at your Thanksgiving meal. If you are unfamiliar with parsnips, they are a lot like carrots, but they are slightly sweeter and have what I consider a nearly minty quality to them. They are excellent roasted, and this recipe takes advantage of that. So without further ado, let's get started.

Teacher Notes

Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.

Step 1: Chop Up Those Parsnips.

You can peel them first if you like, but after that pull out the knife and give them a rough chop.

Step 2: Place the Parsnips Onto a Foil-Lined Baking Sheet

Step 3: Season and Add Olive Oil

I put salt and pepper on them, but garlic powder could also be added.

Step 4: Fold the Foil Into a Neat Cube

This will trap the steam inside while it roasts.

Step 5: Cook for 20 Minutes at 400 ˚F

Step 6: Add to Blender

After the parsnip has roasted for 20 minutes, remove the cooked parsnip from the foil and add it to a blender or food processor. Add butter and horseradish to taste. Blend/ puree.

Step 7: Plate It Up and Enjoy!

Step 8: Watch a Video of Making the Parsnip Horseradish Mash Here

Side Dishes Challenge

Participated in the
Side Dishes Challenge

Be the First to Share

    Recommendations

    • Made with Math Contest

      Made with Math Contest
    • Candy Challenge

      Candy Challenge
    • Multi-Discipline Contest

      Multi-Discipline Contest

    Discussions