Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"A vegetable garden in the beginning looks so promising and then after all little by little it grows nothing but vegetables, nothing, nothing but vegetables."
-Gertrude Stein, Author

The refrigerator light goes on...

I also like to use a potato ricer to make my mashed parsnips. It gives the recipe a smoother texture but there's still some body to the dish.


Mashed Parsnips

Servings: 4 | Serving size: about 1 cup

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

This recipe can be divisible by 2.

This recipe does not make very good leftovers.

3 quarts water
1 1/2 lb parsnips
2 tsp unsalted butter
1/4 cup non-fat buttermilk
1/4 cup 2% milk
1/4 tsp salt
fresh ground black pepper

Place the water in a large stock pot over high heat.

Add the parsnips to the stock pot and make sure they are covered by at least an inch of water. Bring to boil and then reduce heat until the water is simmering.

Cook the parsnips about 15 - 20 minutes until slightly soft in the middle. They should give when squeezed.

Remove from heat and drain water. Add butter, buttermilk, milk and salt. Mash parsnips until creamy. I sometimes like to leave some chunks. If you like them smooth be careful because over mashing will result in a pasty dish. Add ground black pepper to taste.

Nutrition Facts

Serving size: about 1 cup

Servings: 4

Amount Per Serving

Calories 158 Calories from Fat 24
% Daily Value
Total Fat 3g 4%
    Saturated Fat 2g 8%
    Monounsaturated Fat 1g
    Trans Fat 0g
Cholesterol 7mg 2%
Sodium 181mg 8%
Total Carbohydrates 32g 11%
    Dietary Fiber 8g 33%
    Sugars 9g
Protein 3g
Vitamin A 2% Vitamin C 48%
Calcium 11% Iron 6%
Vitamin K 38 mcg Potassium 686 mg
Magnesium 54 mg