Browned Butter Parsnip Mash

overhead view of a white casserole dish filled with browned butter parsnip mash on top of a green napkin on a wooden table

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  1. 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.
  2. 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.
  3. 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.
  4. 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.