Every item on this page was chosen by The Fed & Fit team. The site may earn a commission on some products (read more here).
Slightly sweet parsnips marry with savory, nutty browned butter to create an irresistible parsnip mash that is perfect for your holiday table!
One more recipe from my Holiday Feast eBook! I asked on Instagram and Facebook if you’d rather see a sneak peek recipe for this Browned Butter Parsnip Mash or for the also incredibly delicious Butter Garlic Mushrooms. Though it was a close contest, the parsnips won out!
I seriously love this dish. It’s one of those side dishes that comes with an extra pinch of love, flavor, wholesome goodness. Even more fun, it’s Autoimmune and 21-Day Sugar Detox-compliant!
With the help of a little browned butter, some coconut milk, the touch of oven-induced TLC, and a patient food processor, this shy cousin of the carrot transforms into a total show-stopper. I made this dish when we shot the cover of my Holiday Feast eBook and couldn’t stop swiping my finger through the tasty mash! It will pair perfectly with your roasted turkey, baked ham, or prime rib roast (all recipes you can also find in my eBook).
- 6 large parsnips peeled and cut into 1” pieces
- 2 tablespoons butter melted (may sub with ghee or bacon fat)
- 1/4 cup butter softened
- 1/2 cup full-fat coconut milk about 3/4 of a can
- 4 tablespoons fresh lemon juice from two lemons
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- Toss the cut parsnips in the 2 tablespoons of melted butter. Lay them out in one even layer on a parchment paper-lined baking sheet. Bake at 350 for 45 minutes, or until they start to feel soft.
- In a small saucepot, melt ¼ cup of butter over low/medium heat. Keep stirring with a wooden spoon until the butter starts to brown. Watch it carefully, as it can over-brown. This can take between 5-10 minutes, depending on the heat of your stove. Once it’s browned, pull it off the heat and set aside.
- When the parsnips are finished roasting, add them to a food processor or blender. Pour in the browned butter, coconut milk, lemon juice, sea salt, and black pepper. Blend until smooth.
- If the mixture doesn’t have enough liquid to blend, add the rest of the coconut milk from the can (making about ¼ cup).
- If you choose to use any cooking fat other than butter, skip the “brown the butter” step. Just add the melted cooking fat directly to the food processor or blender.
Keely Jay says
Hi Cassy Joy!!! I’m Doing whole 30 right now and decided to browse your site for recipe ideas! This dish looks like a perfect way to fill the mashed potato void in my life! 🙂 What did you garnish with? Fresh thyme? Cilantro? Love you, miss you!!!
Hi Cassy Joy! Thinking about these for Christmas Eve but we need to cook everything the day before. Do these reheat well and have the same consistency? Thanks so much 🙂
Hi Leslie! You can definitely make these ahead and then heat them back up in the oven.
Never had parsnips before. This was awesome. After gobbling this up with your Paleo Chicken Madeira, I looked to see if you had a book out and you did so I hurried right over to Amazon to order my very own copy! God bless you!