Root vegetables always make for healthy and hearty side dishes. Turnips and parsnips both have a nutty flavor that’s complemented by mixing in a tart green apple. This side dish will level up any holiday table!
Mashed Turnips & Parsnips & Apples, Oh My!
Quickly becoming a popular side on holiday tables, mashed turnips and parsnips are the fresh alternatives to ordinary potatoes and carrots! Check out more new and classic holiday side dishes here.
This is an easy way to enjoy root veggies and they taste great on a holiday plate. You can simmer these root veggies and add in others like carrots or even a potato or two. Prep this dish a couple of days ahead of time and just reheat before serving. Lower carb root veggies like parsnips, turnips, and cauliflower are inexpensive and so versatile.
Ingredients
VEGETABLES Turnips and parsnips are easy to find and inexpensive. Look for firm, heavy veggies that are evenly colored. Freeze the peels in zippered bags to add when making turkey or chicken broth. FRUIT Granny Smith is the best variety of apples to use because they add a sweet/tart flavor to them that complements the earthy flavor of the turnips and parsnips. DAIRY A combination of butter and cream is used in this recipe to finish it off and give great texture and flavor. Season generously with salt & pepper before serving.
Variations
Mashed parsnips and turnips can be switched up in so many ways! Cook them in broth instead of water for a deeper flavor, add some roasted garlic, peeled and chopped rutabaga, carrots or potatoes. Stir in a sprinkle of brown sugar or even some warm spices like cinnamon if you’d like!
How to Make Mashed Parsnips & Turnips
This tasty dish is sure to be a new holiday favorite, and it’s super easy to make:
Storing Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave Freeze leftover mashed parsnips and turnips in ice cube trays and pop one or two out to add to soups or smoothies for a boost of nutrition! Freeze portions in zippered bags with the date labeled on the outside for up to 8 weeks. Thaw overnight and reheat on the stovetop.
Root Veggie Faves
Simple Roasted Turnips – 5 easy ingredients Roasted Root Vegetables – so simple and delicious Brown Sugar Roasted Rutabaga – a one-pan recipe Easy Roasted Beets – no peeling required Roasted Carrots and Parsnips – crispy & tender
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