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Apple-Parsnip Mash

Instead of mashed potatoes, try this sweet, lower-calorie puree, which needs only a bit of butter.

  • Servings: 4
Apple-Parsnip Mash

Source: Everyday Food, January 2010


  • 1 pound parsnips, peeled and cut into 1/2-inch pieces
  • 1 pound apples (such as Honeycrisp or Fuji), peeled, cored, and cut into 1/2-inch pieces
  • 1 cup water
  • 1 tablespoon unsalted butter
  • Coarse salt and ground pepper


  1. In a medium saucepan, combine parsnips, apples, and water. Cover and bring to a boil over medium-high. Reduce heat to medium and cook, covered, until parsnips are completely tender, 25 to 30 minutes. Transfer mixture to a food processor, add unsalted butter, and process until smooth. Season with coarse salt and ground pepper.

Cook's Note

Good with roasted pork, turkey, or chicken

Reviews (1)

  • mistifit1 20 Oct, 2013

    I doubled this recipe and used Cortland apples. Love it. A hint of sweetness, but not too sweet. Served with a roasted chicken, but I'm looking forward to eating leftovers as a snack between meals. Probably will do this at Thanksgiving, too

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