My Recipe Box

Parsnip Mash with Dijon and Honey


Serves 4

  • by from Fine Cooking
    Issue 125

Sweet and a little spicy, this mash tastes especially good with braised or roasted pork.

  • 2 lb. parsnips, peeled, cored if necessary and cut into 1-inch pieces
  • Kosher salt
  • 2 oz. (4 Tbs.) unsalted butter, cut into 4 pieces; more for serving
  • 2 Tbs. heavy cream
  • 1 Tbs. Dijon mustard
  • 2 tsp. honey
  • Freshly ground white pepper

Put the parsnips in a 4-quart saucepan and fill two-thirds full with cool water. Add 1 tsp. salt and bring to a boil. Turn the heat down and cook at a gentle boil until the parsnips can be easily pierced with a fork, about 7 minutes.

Drain well in a colander, letting the steam rise off for a few minutes. Meanwhile heat the butter, cream, mustard, honey, 1 tsp. salt, and 1/2 tsp. white pepper in the saucepan over low heat until the butter is melted. For a rustic texture, return the parsnips to the pan and mash with a potato masher to the consistency you like.

For a smooth texture, purée the parsnips in a food processor until smooth, and then add them to the pan, stirring well to combine. Season to taste with more salt and pepper, and a pat of butter if you like, before serving.

nutrition information (per serving):
Calories (kcal): 310, Fat (kcal): 15, Fat Calories (g): 130, Saturated Fat (g): 9, Protein (g): 3, Monounsaturated Fat (g): 4, Carbohydrates (mg): 45, Polyunsaturated Fat (mg): 0.5, Sodium (g): 430, Cholesterol (g): 40, Fiber (g): 9,

Photo: Scott Phillips

A nice change from mashed potatoes but I found the proportions in the recipe to be off. One batch of the "sauce" was lost on the parsnips. I doubled the "sauce" and still had to add more Dijon before I got a mash where each ingredient (parsnip, Dijon, and honey) could be tasted. The extra butter and cream help if you prefer a smooth texture.

Delicious! I love parsnips and this was just a great and different way of preparing them. Served with pork tenderloin and guest loved it.

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