Parsnip Ecrasse

By Tara Parker-Pope

Updated September 9, 2025

  • Michael Nagle for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
4(248)
Comments
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This easy mashed side dish from Daniel Humm, the chef of Eleven Madison Park and NoMad in New York, substitutes the delicately sweet parsnip for the traditional potato. "I think sometimes with the parsnip, people are maybe a little afraid and don't use it as often,'' Mr. Humm says. "That’s why we wanted to include this recipe and show how simple it is. And it's really flavorful.''

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Ingredients

Yield:6 servings

  • 6 medium parsnips

  • 1 tablespoon butter

  • 4 tablespoons half-and-half, warmed

  • 1 tablespoon chopped parsley

  • Salt

  • Pepper

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

25 grams carbs; 9 milligrams cholesterol; 131 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 7 grams fiber; 341 milligrams sodium; 2 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel the parsnips and dice into uniform cubes.

  2. Step 2

    Cook parsnips in salted boiling water until tender.

  3. Step 3

    Drain the water from the parsnips and mash with a fork. Add butter and warmed half-and-half. Finish with chopped parsley and season to taste with salt and pepper.

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Ratings

4 out of 5
248 user ratings
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Comments

AnneC

I make a version of this with parsnips and carrots. Boil until tender, drain, add milk/cream, butter, salt/pepper and mash like potatoes. Heavenly!

Dawna

You don’t need the cream especially if you have fresh out of the garden parsnips. Just make sure parsnips cooked soft drain add butter salt and pepper and mash. Delicious.

JC Brown

This is an excellent way to cook parsnips! For the smoothest texture, remove the woody core at the fat end of the parsnip. If you like it a little lumpy (my preference), then leave the core intact. It's good both ways.

lcc

This was so much more than I thought it would be. It is lighter and more flavorful than a potato but with a similar comforting texture-great for a cool spring evening.

Anna B

Best use of parsnips that I have found....

Kelsey

Delightful way to cook parsnips! Added a clove of garlic as another commenter suggested and used provencal seasoned salt for a little extra flavor.

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