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Mashed Parsnips & Turnips

These will become your new favorite vegetable side dish. They look the same as mashed potatoes, but have a unique delicious taste and are lower in calories and carbs and higher in fiber, packed with the same nutrients.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 6 servings


  • 1 lb parsnips (peeled and cut into chunks)
  • 1+1/2 lb turnips (peeled and chunks)
  • 4 Tbsp unsalted butter
  • 1 tsp salt
  • 1/3-1/2 cup lowfat milk (I use unsweetened almond milk)
  • dried parsley for decoration, if desired


  • Fill a large dutch oven ~1/2 full with cold water.
  • Peel and cut the parsnips and turnips into chunks (the larger the chunks are, the longer they will take to cook) and place the chunks into the cold water.
  • Place the pot on the stove and cook over medium-high heat for ~25-35 minutes, until the parsnips and turnips are completely tender (a fork inserted into the center of the largest chunks should go through with no effort at all).
  • While they are cooking, cut the butter into chunks and place in the bottom of a large mixing bowl if using a handheld mixer/immersion blender, or into a food processor.
  • Drain the parsnips and turnips, then return them to the empty pot, place over medium heat and heat, stirring frequently, for ~2 minutes (this will dry out the water from inside them).
  • Place the chunks into mixing bowl or food processor and add the salt. Using mixer/immersion blender/food processor, blend until they reach your desired consistency (with some chunks left or completely smooth).
  • Add in the milk and continue to blend until thoroughly mixed and at the desired consistency. (My favorite way to do these is to use my immersion blender and make them completely smooth and creamy, and I use 1/2 cup of milk for mine).
  • Sprinkle with some dried parsley flakes if desired and serve as a side dish, or mix in some rotisserie chicken, peas, corn, carrots, etc. to make a meal. (I like to have some of these with rotisserie chicken mixed in).


**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**