Sweet Potato and Parsnip Mash
Published November 29, 2011
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
1 ¼ pounds sweet potatoes
1 pound parsnips
⅓ cup heavy cream
2 tablespoons unsalted butter
½ teaspoon table salt
1 packed tablespoon freshly grated horseradish, divided
Additional salt and horseradish to taste
Sugar, maple syrup or honey, if needed to sweeten
Nutritional analysis per serving (4 servings)
53 grams carbs; 38 milligrams cholesterol; 339 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 13 grams fat; 10 grams fiber; 673 milligrams sodium; 4 grams protein; 15 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
- Step 1
Peel the sweet potatoes and parsnips, and cut into ¼-inch thick slices.
- Step 2
Combine the sweet potato and parsnip slices, cream, butter, salt and half of the horseradish in a 3- or 4-quart saucepan with a tight-fitting lid. Heat over low heat, stirring occasionally, until the vegetables have softened. This will take about 40 to 50 minutes.
- Step 3
Remove from heat and mash with a potato masher to desired texture. Stir in half of remaining horseradish, making sure to incorporate well. Taste and adjust seasoning with salt, additional horseradish and/or sweetener if needed. Serve hot.
Private Notes
Comments
Honestly this is not a particularly well thought recipe. Better to boil faster in water, then control the amount of dairy you add at the mashing stage
Made it with daikon instead of parsnip and didn't add horseradish. Had to use one more tbs of butter because it started to stick half way. Finished it with 2 tbs of maple syrup. Everyone loved it!
I simplified this recipe at the end of a long day: I put the sweet potatoes in the oven to bake (400 degrees F) while I prepped the parsnips and put them to braise in the butter, half the salt, and the heavy cream. I didn't have any horseradish, so I used some grated nutmeg instead. So. Very. Delicious! Next time, I'll double the recipe for plenty of leftovers.
I loved the flavor but next time I’ll roast the vegetables first before continuing to cook them with the rest of the ingredients.
I followed recipe as written, worked beautifully. Keep an eye on it, but it is plenty of liquid it will be fine it is super yum and was totally a crowd pleasing holiday side
Substituted ginger for horseradish, didn't add maple syrup. Really liked the dish as is but plan to use again - season with cumin and top with nuts when served. Also, think it would make a nice base for a poached egg.