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
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.
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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.