The Healthier Mashed “Potatoes”: My Mashed Parsnips

Parsnips are a type of root vegetable, closely related to carrots but with a sweeter and earthier taste. They’re a great source of fiber, vitamin C, and antioxidants and regulate blood sugar levels, improve immunity and enhance digestive health. 

This mash is a super easy way to prepare them and works well as a side to a variety of recipes (like the sea bass I made last week!) 

The Healthier Mashed “Potatoes”: My Mashed Parsnips

The Healthier Mashed “Potatoes”: My Mashed Parsnips


  • 3 parsnips peeled and cut into 4s
  • 2 cups chicken or vegetable stock enough to submerge parsnips
  • 2 garlic cloves
  • 1/2 of a onion
  • 1/3 cup of almond milk
  • 1 tsp fresh horseradish grated
  • Salt and pepper to taste


  • Wash, cut and peel your parsnips.
  • Add parsnips, onion, and garlic cloves to a soup pot. Submerge with chicken (or vegetable) stock.
  • Boil parsnips until soft (about 20 minutes)
  • Remove from heat
  • Blend all solid ingredients in a high powered blender.
  • Add 1 tsp of fresh horseradish and salt and pepper to taste
  • Add 1/3 cup of almond milk (you can add based on your desired consistency).

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