Mashed Parsnips with Brown Sugar and Nutmeg

Mashed Parsnips with Brown Sugar and Nutmeg

Mashed parsnips aren’t the prettiest of dishes… I mean that in the nicest way I can, but really it’s a white vegetable in which in this recipe I am adding brown ingredients to… So in the end I am left with a white-ish-brown-ish bowl of mashed stuff… but they sure make a great tasting side dish for a roast beef dinner!

Despite their unattractiveness, I love parsnips and I buy them all year round. They are a root vegetable that have a bit of a bite to them – almost peppery. I have had mashed horseradish parsnips before with beef (this makes for a very peppery side), but for this side dish I wanted to experiment a little with my new spices from Silk Road as well as utilize my awesome book The Flavor Bible!

I used a whole nutmeg “nut” that I bought at Silk Road and ground it fresh. You can use regular ground nutmeg as most people don’t have the whole nutmeg or if you have it, grind it! If you live in the Edmonton or Calgary area and haven’t been to the Silk Road yet, I highly recommend it. Be warned, though, it can leave you wondering how you just left a spice store spending over $100! It isn’t that their spices are over-priced, because the really aren’t; it’s the fact that somehow going into this store, I decide not only must I have whole nutmeg, but I also “need” rose petals, green cardamom, fenugreek leaves, lomi limes, tonka beans and sumac!  

Onto the parsnips!

Mashed Parsnips

Mashed Parsnips with Brown Sugar and Nutmeg

Mashed Parsnips

My favourite part of this recipe is how easy it is! Start off by boiling the parsnips until a fork can easily pierce through them, about 30 minutes.

Mashed Parsnips
Mash parsnips with a potato masher.

Add in cream or milk, brown sugar and ground nutmeg. Stir well, serve hot and enjoy! That’s it! So simple, easy, quick and ending with a super tasty side dish! 

Mashed Parsnips

Mashed Parsnips with Brown Sugar and Nutmeg

Author Chews and Brews

Ingredients

  • 3 large parsnips peeled and chopped into chunks
  • 1/4 cup cream or milk
  • 2 Tbsp. brown sugar
  • 1/2 tsp nutmeg ground

Instructions

  1. Boil parsnips until a fork can easily pierce through them, about 30 minutes.
  2. Mash parsnips with a potato masher.
  3. Add in cream or milk, brown sugar and ground nutmeg. Stir well, serve hot and enjoy!

Recipe Notes

Goes great with roast beef!

What is your favourite roast beef side dish? 

Another side dish with the parsnip: Maple Nutmeg Parsnips and Carrots

Mashed Parsnips

Disclaimer: This post contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission, at not extra cost to you. All opinions in Chews and Brews are of my own. 

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