Garlic Rosemary Mashed Parnsips
I. LOVE. PARSNIPS. I could end this post there and let you enjoy the deliciousness that follows, but what fun would that be? If you have been following the blog for a while you know I released some recipes last year here and here that include the delectable winter root vegetable. Speaking of root vegetables, find out why I think you should be eating more of them, especially this time of year. This recipe is a delicious new one to add to your fall/winter repertoire, you’re welcome!
I have to say parsnips are easily one of if not my number one favorite root vegetables this time of year. I always root for the underdog and in this case I think the parsnip is the root vegetable underdog. Everyone has carrots, beets and potatoes on their menus but what about the lovely parsnip? Sure, maybe it’s not the prettiest to look at but don’t judge a book by it’s cover. The parsnip is a close relative to the carrot and is sweet to boot. You can eat it raw but most of us enjoy it cooked. They act as a great snack, a perfect side dish or a great lower carbohydrate alternative to a potato dish (even though I love potatoes).
Parsnips were on sale last week and I could not resist, so I swooped them up and added them to the menu for this week. I was going to do the same ‘ol same roasted root veggie dish BUT my mother-in-law sent me this wonderful rosemary plant and of course I have been incorporating it anywhere I can.
Rosemary has many benefits of it’s own, not to mention it makes the house smell amazing this time of year without the toxins that come from a fake candle or scent. Rosemary aside, parsnips have their own nutritional benefits and are a great vegetable to spruce up the ho-hum dinner table. Parsnips are rich in vitamin C, an immune boosting vitamin. They are also rich in other minerals including magnesium, potassium and manganese. This vegetable can help keep you healthy throughout the winter month, protect against heart disease and much more. These root veggies are rooting that you put them on your dinner table, so go grab a few tonight and don’t forget the bacon 🙂 Enjoy!Print
- 6 medium parsnips, peeled and chopped
- 3 Tablespoons Extra Virgin Olive Oil
- 4 cloves garlic, peeled and minced
- 2–1/2 cups broth or water (or enough to cover parsnips)
- 1 Tablespoon fresh rosemary
- 2 slices of cooked bacon, crumbled
- Salt & pepper to taste
- Heat 2 Tablespoons of olive oil in a medium saucepan over medium heat.
- Add garlic and sauté for 2 minutes then add parsnips and saute for an additional 5 minutes.
- Add broth (or water) to cover parsnips and bring to a boil.
- Once boiling, continue to boil until almost all the liquid is gone, about 15 minutes.
- Remove from heat, add rosemary, salt and pepper and using a potato masher or fork, mash to desired consistency.
- Top with bacon crumbles and additional rosemary sprigs.
Anyone going to give parsnips a try this season? Let me know what you think below and feel free to share with your friends and family.