Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Mashed Parsnips with Lemon and Herbs

Scott Phillips

Servings: four.

This rustic mash is just as rich and satisfying as the best mashed potatoes you’ve ever had. It’s especially good with broiled fish or roast chicken. 


  • Kosher salt
  • 2 lb. medium parsnips, peeled, cored, and cut into 1-1/2- to 2-inch pieces
  • 1/4 cup crème fraîche
  • 2 Tbs. unsalted butter
  • Finely grated zest of 1 small lemon, plus 1 Tbs. juice
  • Freshly ground black pepper
  • 1 Tbs. chopped fresh chives, mint, parsley, dill, or a mixture

Nutritional Information

  • Calories (kcal) : 280
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 30
  • Sodium (mg): 740
  • Carbohydrates (g): 42
  • Fiber (g): 10
  • Protein (g): 4


  • Bring a large pot of salted water to a boil. Add the parsnips and cook until tender when pierced with a fork, 12 to 15 minutes. Drain the parsnips in a colander and let them steam under a clean kitchen towel for about 5 minutes.

    Return the parsnips to the pot and mash them with a potato masher, keeping them rather rough. Stir in the crème fraîche, butter, lemon zest, and juice. Season to taste with salt and pepper. Transfer to a warm serving bowl and sprinkle with the chopped herbs.


Rate or Review


  • cozette | 04/14/2016

    Delicious! I would recommend reheating and holding (if necessary) in a double boiler. I used a Meyer lemon but it didn't have enough punch. Will use a Lisbon or Eureka next time. Great alternative to mashed potatoes.

  • dcbrush | 08/06/2010

    This was a DELICOUS alternative to mashed potatoes. Will definitely make again.

  • Auralyn | 02/24/2010

    I was so excited to have found a recipe for parsnip puree, that I had tasted at a great restaurant and loved, but I was disappointed in the results. I did not enjoy the tanginess of the lemon and sour cream with this vegetable, and I thought the texture was too thick. I will try parsnip puree again, but not like this.

  • tjordan125 | 12/18/2009

    Very good, and an unusual taste. It's also rather rich. A good accompaniment to beef, in my opinion. I will definitely make this again.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Bologna, Italy (512)

Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks