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Parsnip Mash with Dijon and Honey

Scott Phillips

Servings: 4

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

Nutritional Information

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


  • 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.


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Reviews (3 reviews)

  • gte901m | 01/17/2018

    Excellent side dish for pork, lamb shanks, etc. I added additional cream and butter to get the consistency I wanted.

  • ellen3409 | 11/13/2016

    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.

  • prulleke | 10/19/2013

    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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