Parsnip Mash


A parsnip mash is an easy weekday meal. A vegetarian dish that's filled with lots of flavours. With extra mushrooms and romaine lettuce, mm!

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Parsnip mash
Veronique van Ohmydish

Made by Véronique

Published at 2018-01-11, this recipe is for 4 people and takes 35 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 15-02-2021

35 minutes 4 people Main course
Parsnip mash


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  • 500 gram parsnip
  • 500 gram floury potatoes
  • 1 romaine lettuce
  • knob of butter
  • dash of milk
  • pepper and salt to taste
  • 300 gram mushrooms
  • 2 garlic cloves
  • 1 shallot
  • about 200 ml red wine
Parsnip mash ingredients
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Kitchen equipment

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  • vegetable peeler
  • large pan
  • cutting board & chef's knife
  • mushroom brush or paper kitchen towel
  • salad spinner
  • colander
  • potato masher

Parsnip Mash

35 minutes 4 people Main course

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Preparation -- 15 minutes

Peel the potatoes and parsnip and chop into large pieces. Transfer them to a large pan, fill with water and salt and bring to a boil. Meanwhile peel the shallot and garlic cloves and finely chop the garlic and chop the shallot into rings.

Turn down the heat as soon as the water boils of the potatoes and parsnip. Rinse the mushrooms using a brush or paper kitchen towel and chop into slices.

Rinse the lettuce and use a salad spinner to get rid of any excess water. Chop the lettuce into fine strips and set aside.  

Parsnip mash
Parsnip mash

Finishing the parsnip mash -- 20 minutes

Heat a knob of butter in a large skillet and sauté the shallot, add the mushroom slices after a few minutes. Also add the chopped garlic and red wine. Let it reduce until half of the wine has evaporated.

Drain the parsnip and potatoes and use a masher to mash them. Stir in the raw chopped lettuce and create a smooth mash with milk and butter.

Season the mash and mushroom sauce with pepper and salt. Serve with a piece of meat for a non-vegetarian version. Enjoy!

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