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Mashed Parsnips

  • Author: Jill Baker
  • Yield: Serves 6


Rich, sweet, and soothing.


Units Scale

3 lbs. Parsnips, peeled and cut in half

5 c. Milk

2 1/2 Sticks (20 Tbsps.) Unsalted Butter

Sea Salt and Freshly Ground Black Pepper


Boil the parsnips in the milk with a pinch of salt. When cooked, drain them–BUT, reserve the milk!

Mash with the butter, adding in the reserved milk a little at a time to form the consistency you prefer.

Season with salt and pepper.



This recipe does well with additions like: fresh herbs-parsley, chives, thyme (added during plating) OR other root vegetables-potatoes, cauliflower, turnips. The possibilities are endless!

This excerpt is taken from The Whole Beast by Fergus Henderson, purchase the book here.