Parsnips, the humble root vegetable, finally get their time to shine from the Barefoot Contessa
Ina Garten Has an Alternative for Mashed Potatoes for Thanksgiving—and We’re Obsessed
Parsnips, mostly, do not inspire strong reactions. Maybe I hang out with the wrong crowds, but I’ve never seen anyone lining up at a farm market, full of wide-eyed parsnip fever, clamoring for those root veggies that look like big, dull white carrots. “Oh wow! Look at those beautiful parsnips!” said no one, ever.
But maybe this is all going to change—and parsnips will finally get their star turn—now that Ina Garten, the famed Barefoot Contessa, is touting puréed parsnips as an alternative to mashed potatoes at this year’s Thanksgiving dinner. “This is about as easy as a side dish gets,” says Garten, in Bon Appetit. “Parsnips are really delicious and so underappreciated.”
Garten’s parsnip recipe comes from her new cookbook, Go-To Dinners. It takes only about 30 minutes and calls for four simple ingredients: parsnips, butter, salt and pepper.
What Is a Parsnip?
A parsnip is a root vegetable that looks like a carrot, but its flavor is a subtle mix of nuttiness and sweetness. They’re a perfect late fall and winter vegetable, according to Heated, as they grow best in cold climates where they take a long time to mature. Their starches only turn to sugars after facing near-freezing temperatures.
How Do I Cook Parsnips?
You can cook parsnips in a variety of ways—cooking parsnips is pretty easy. “The vegetable’s greatest virtue is likely its willingness to take a back seat to richer or more assertive ingredients,” says Heated. Bake parsnips with butter and oregano, mix it with carrots in a medley or a bisque or roast them with ginger or mint, spices like coriander, cumin, cinnamon or mustard seed, or even with maple syrup and a splash of bourbon.
Why You Should Make Parsnips for Thanksgiving?
If “Because Ina Garten says to” isn’t reason enough, puréed parsnips is a super easy way to bring something unique to the Thanksgiving table. “It’s creamy, comforting, and extremely make-ahead-friendly,” says Bon Appetit. “Exactly the kind of recipe we want when we’re looking for ways to cut through the chaos of Thanksgiving dinner.”
How to Make Puréed Parsnips
Garten’s recipe (re-published by Williams-Sonoma) is the definition of simple.
Ingredients
- 1 1/2 pounds of parsnips
- 2 tablespoons unsalted butter
- salt and pepper to taste
Directions
- Scrub and chop the parsnips (no peeling), then place them in a pot covered by salted water and simmer for 15-20 minutes until soft
- Transfer the parsnips to a food processor and purée, along with a cup of the liquid they’ve simmered in
- Once the parsnips are smooth, add in butter, salt and pepper, and whiz some more until velvety smooth
The ease of using a food processor alone makes puréed parsnips simpler than mashed potatoes, which get gummy with released starch when you overwork them or mix them too aggressively, according to The Kitchn.
The ability to make parsnip purée ahead of time and reheat it on Thanksgiving Day is golden. It’s one of the main reasons Garten loves this recipe. “Anything that requires me to make it at the last minute gets crossed off the list,” she told Bon Appetit. Looking for more recipes? Learn how to make Ina Garten’s pot roast.
Next, take a look at some of Ina’s favorite Thanksgiving desserts.
Parsnip Recipes You'll Love
Maple-Glazed Parsnips on KaleThis recipe is special to me because it allows me to use delicious farm-fresh produce in a way my family loves. —Christine Wendland, Browns Mills, New Jersey
Slow-Cooker Milk-Can SupperHere’s a slow-cooked version of a campfire classic. Pioneers and cowboys would cook this meal over a milk can on an open fire, letting the flavors and textures blend together. —Nick Iverson, Denver, Colorado
Slow Cooker Parsnip and Apple SoupHere's a light, lovely soup ideal for the first course at your next special dinner. You'll love the harmony of fall flavors. —Shelly Bevington, Hermiston, Oregon
Carrot, Parsnip and Potato GratinThanks to a challenge in the TOH online community a few years back, my husband and I tried parsnips and discovered that we liked them! In fact, I started growing them in my garden and have been trying new things with them, including this recipe. —Sue Gronholz, Beaver Dam, Wisconsin
New Zealand Rosemary Lamb ShanksWhen I was young, my family lived in New Zealand for two years after World War II. Some things were in short supply, but one item that was always available was lamb shanks. Mother cooked them all the time with root vegetables, and to this day I love lamb! —Nancy Heishman, Las Vegas, Nevada
Parsnip, Pear and Pecan SaladI didn't try parsnips until I was well into my 40s, but now I can't get enough of them. This salad is so delicious, I defy your kids to turn their noses up at it. —Jodi Taffel, Altadena, California
Spoon BreadSpoon bread is a centuries-old southern comfort food. Made of cornmeal and a few basic pantry ingredients, this soft, billowy classic can be prepared in just about an hour. Ready the spoons!
Carrot-Parsnip BisqueWarm and comforting, this delicious soup makes a pretty presentation. Easy to prepare, it's a treat to serve for family dinners and special enough for guests. —Lisa Speer, Palm Beach, Florida
Slow-Roasted Root VegetablesWhen she was a little girl growing up in Italy, my Aunt Virginia learned to make a dish called “Noodles and Nuts.” I tried the topping on carrots and parsnips instead of noodles and haven't looked back. —Terri Collins, Pittsburgh, Pennsylvania
Parsnip Latkes with Lox and Horseradish CremeA horseradish-flavored creme fraiche brings zip to these crispy homemade latkes, which get a touch of sweetness from the parsnips. Add fresh dill sprigs for a garnish. —Todd Schmeling, Gurnee, Illinois
Root Vegetable Pot RoastDuring the hectic holiday season, I make this roast a lot. We've scarfed it down before and after shopping, and while wrapping presents. Root vegetables and roast beef make everyone feel cozy and calm. —Pat Dazis, Charlotte, North Carolina
Balsamic Roasted Chicken Thighs with Root VegetablesI will always remember the way my grandmother's house smelled when she made these balsamic chicken thighs every Sunday. Ever since she gave me the recipe, the heartwarming flavors always take me back to my childhood. — Erin Chilcoat, Central Islip, New York
Parsnip & Celery Root BisqueHere’s a simple yet elegant soup for fall and winter. Everyone enjoys the smooth texture and earthy veggies. For a colorful garnish, sprinkle on chives and pomegranate seeds.—Merry Graham, Newhall, California
Satay-Style Pork StewThai cuisine features flavors that are hot and sour, salty and sweet. This one-dish pork satay balances all of them using ginger and red pepper flakes, rice vinegar, garlic, lime juice and creamy peanut butter. —Nicole Werner, Ann Arbor, Michigan
Creamy Root Veggie SoupOn chilly nights, we fill the pot with parsnips and celery root for a smooth, creamy soup. Garlic, bacon and fresh thyme make it even better. —Sally Sibthorpe, Shelby Township, Michigan
Pot Roast with MushroomsThis pot roast with mushrooms is a comforting meal that cooks all day in the slow cooker.
Tangerine Chicken TagineMy family and friends love foods from around the world, especially Moroccan entrees, so I created this flavorful dish. Cooking it in the slow cooker keeps each morsel moist and rich in flavor. —Brenda Watts, Gaffney, South Carolina
Chicken Stew with GnocchiMy chicken stew makes the house smell wonderful as it gently bubbles in the slow cooker. One whiff and my family heads to the kitchen to see if it's ready. —Marge Drake, Juniata, Nebraska
Parsnip Potato GratinParsnips don't get much space in the produce section. But their subtle sweetness makes them worth the hunt.—Kerry Dingwall, Ponte Vedra, Florida
Root StewWhile inventing a new form of comfort food, I made a stew of carrots, turnips, parsnips and rutabaga. When I'm in the mood to change things up, I add potatoes or chicken. —Maria Davis, Flower Mound, Texas
Rosemary Root VegetablesThis heartwarming side dish is sure to get rave reviews! Although the ingredient list may look long, you'll soon see that this colorful fall medley is a snap to prepare. —Taste of Home Test Kitchen
Garlicky Cheddar Cheese BisqueI came up with a cheddar cheese soup a while ago and decided to give it a boost with a variety of root vegetables. Crushed pita chips and fresh parsley make fun garnishes. —Patricia Harmon, Baden, Pennsylvania
Pot RoastOur pot roast recipe takes a tough chuck roast and braises it, transforming it into a tender, fork-friendly meal.
Triple Mash with Horseradish Bread CrumbsWhy settle for traditional mashed potatoes when you can enjoy three times the flavor? Combine spuds with rutabaga and parsnips, along with the zip of horseradish, for a taste treat. —Lily Julow, Lawrenceville, Georgia
Roasted Autumn Vegetable SoupRoasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. —Stephanie Flaming, Woodland, California
Hearty Beef & Sweet Potato StewI have fond memories of growing up in an Irish-Italian family and learning to cook from my grandparents. Beefy stew reminds me of their precious contributions. —Renee Murphy, Smithtown, New York
Agave Roasted ParsnipsDeliciously sweet and aromatic, this side dish of roasted parsnips nicely spices up any traditional meal.—Kathleen Thorson, Menomonee Falls, Wisconsin
Beef Roast DinnerBecause this healthy dish is slow-cooked, you can use less expensive roasts with results as mouthwatering as the more costly cuts. Change up the veggies for variety, nutrition or to suit your tastes!—Sandra Dudley, Bemidji, Minnesota
Autumn Vegetable MashI stop mashing before the veggies get too smooth because I like a chunky texture. But go ahead and keep mashing if you like them smoother in this dish. —Dana Balter, Naples, Florida
Wintertime Braised Beef StewThis easy beef stew is incredibly rich. Since it's even better a day or two later, you may want to make a double batch. —Michaela Rosenthal, Woodland Hills, California
Herb Roasted Root VegetablesHere's a simple-to-fix side that is perfect for a festive dinner. It looks beautiful with any entree. Roasting brings out the vegetables' natural sweetness. —Deirdre Cox, Kansas City, Missouri
Stovetop Root Vegetable Beef StewTo me, the definition of “cozy” is a pot of tender beef simmering with sweet potatoes and parsnips. It doesn't get better than that. —Beth Rossos, Estacada, Oregon
