Although I love mashed potatoes, I feel like there are a couple of under appreciated root vegetables that I also adore. Parsnips are starchier than carrots, but sweeter than potatoes, and really carry a delicate flavor profile that isn’t mimicked by others. When creamy fluffy mascarpone cheese, melted butter, cream and parmesan are added to soft, boiled parsnips, they whip up into a decadent delight. this dish is a little different, but still upholds those comforting and nostalgic flavors that we all yearn for over the holiday.
whipped parsnips with mascarpone ingredients:
- parsnips: they are usually near the carrots or root vegetables in the grocery store.
- mascarpone cheese: an italian triple creme cheese, a luxurious version of cream cheese. my mom would serve it with fresh cantaloupe slices growing up.
- good butter: I select a grass-fed pastured butter with a yellow hue.
- heavy cream: contrary to it’s name, it helps lighten your whipped parsnips.
- parmesan cheese: a salty and cheesy finish.
- good quality salt: this is my favorite.
- good olive oil: a liberal drizzle of good olive oil to finish this dish adds visual dimension and great flavor- I adore this roasted garlic version.
menu planning ideas:
below are a few menu planning ideas for your whipped parsnips:
- thanksgiving lunch: serve whipped parsnips in lieu of mashed potatoes with the rest of your fabulous thanksgiving spread.
- christmas dinner: serve whipped parsnips with braised short ribs, my apple walnut bleu cheese salad, and maple-glazed carrots.
- couples dinner party: serve whipped parsnips with my marsala mushroom mini meatloaves and roasted Brussels sprouts.
- weeknight dinner: serve whipped parsnips with roasted chicken and a green salad.
Whipped Parsnips with Mascarpone
Move over, mashed potatoes. These Whipped Parsnips with Mascarpone are your new elegant and rich side dish upgrade.
Ingredients
- 7 cups parsnips peeled and roughly diced (about 5-6 medium parsnips)
- ¾ cup heavy cream
- 4 Tablespoons unsalted butter
- One 8oz container mascarpone cheese
- 1.5 t pink himalayan salt
- ¼ cup parmesan grated on the microplane
- high-quality olive oil for garnishing
Instructions
- In a large pot or dutch oven, add parsnips and fill the pot ¾ up with cold water. Bring to a boil and reduce to a simmer.
- Let parsnips simmer until cooked through and very tender, approximately 20-25 minutes.
- Drain parsnips and return to pot, add in cream, butter, salt and mascarpone. Return lid and let steam a few minutes.
- With an immersion blender, puree parsnip mixture completely until no lumps occur.
- When smooth, stir in parmesan cheese.
- Transfer to serving bowl and serve piping hot drizzled with good olive oil.
Do not sleep on this dish! It is so incredibly good. The flavor is really elevated and will not disappoint.
Thank you so much, Jordan! Happy Thanksgiving.