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.
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.