Parsnip Ecrasse

By Tara Parker-Pope

Updated June 11, 2024

Parsnip Ecrasse
Michael Nagle for The New York Times
Total Time
15 minutes
Rating
4(234)
Comments
Read comments

This easy mashed side dish from Daniel Humm, the chef of Eleven Madison Park and NoMad in New York, substitutes the delicately sweet parsnip for the traditional potato. "I think sometimes with the parsnip, people are maybe a little afraid and don't use it as often,'' Mr. Humm says. "That’s why we wanted to include this recipe and show how simple it is. And it's really flavorful.''

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Ingredients

Yield:6 servings
  • 6medium parsnips
  • 1tablespoon butter
  • 4tablespoons half-and-half, warmed
  • 1tablespoon chopped parsley
  • Salt
  • Pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

131 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 2 grams protein; 341 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel the parsnips and dice into uniform cubes.

  2. Step 2

    Cook parsnips in salted boiling water until tender.

  3. Step 3

    Drain the water from the parsnips and mash with a fork. Add butter and warmed half-and-half. Finish with chopped parsley and season to taste with salt and pepper.

Ratings

4 out of 5
234 user ratings
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Comments

AnneC

I make a version of this with parsnips and carrots. Boil until tender, drain, add milk/cream, butter, salt/pepper and mash like potatoes. Heavenly!

Dawna

You don’t need the cream especially if you have fresh out of the garden parsnips. Just make sure parsnips cooked soft drain add butter salt and pepper and mash. Delicious.

JC Brown

This is an excellent way to cook parsnips! For the smoothest texture, remove the woody core at the fat end of the parsnip. If you like it a little lumpy (my preference), then leave the core intact. It's good both ways.

Anna B

Best use of parsnips that I have found....

Kelsey

Delightful way to cook parsnips! Added a clove of garlic as another commenter suggested and used provencal seasoned salt for a little extra flavor.

Roberta

What is the size of a "medium" parsnip? Smaller than a large parsnip I guess. Not helpful.

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