Maple-Mashed Parsnips with Parmesan

The weekend started out on a high note at a “rare beer party” some friends were having. There were all kinds of munchies and drinkables.

At the party, I discovered this.
four loko.tiff

No, friends, your eyes are not deceiving you: that is, in fact Four Loko. And yes, of all the fancy craft beers to choose from (including my contribution, a favorite) I spent a good portion of the night with that giant can of watermelon-flavored malt liquor. And I felt good about my choice! (Although I did not feel so great the next day.)

I spent the rest of the weekend building forts, watching movies from high school, and eating as much salmon, eggs and avocado as I could get my hands on.

IMG_4248.JPG Spinach, lox, blueberry goat cheese + caper salad

IMG_4253.JPG Grilled salmon salad from Telio omelet.JPG Egg white omelet with spinach, tomatoes, mushrooms + feta; hash browns + toast

IMG_0421.JPG Queen Adelaide benedict from Green Kitchen: smoked salmon, avocado, poached eggs + chipotle hollandaise (on side) over English muffin w/ rosemary potatoes

(That last one came with coffee, a cocktail, and a slice of PIE. What’s up, brunch?)


I ate out a lot and didn’t spend a whole lot of time in the kitchen, so come Sunday night, my fingers were itching to peel and chop.

Just in time for the holidays, this lightened up take on classic mashed ‘taters (which sadly I don’t enjoy as much anymore since I’ve become lacto-phobic) is healthy, delicious, and so simple to make. Instead of white potatoes I use parsnips, which have a sweet, almost carrot-like taste. They’re rich in potassium and fiber, and when paired with maple syrup and parmesan cheese, come together to make a rich, creamy side dish* you can feel good about.

Maple-Mashed Parsnips.JPG


Serves 2


  • 1 pint parsnips, peeled and trimmed
  • 1/4 tsp salt
  • 1 tsp olive oil
  • 1 T maple syrup
  • 2 T parmesan cheese

Put parsnips in medium-sized saucepan and add just enough water to cover. Add half the salt and bring to a boil, then reduce heat and cover. Simmer until tender, 5-10 minutes. Drain water. Add remaining ingredients and use an immersion blender or potato masher to purée.

*Main dish idea: top with a fried egg and serve with kale, Brussels sprouts, or another green winter veggie.

Goal for 2011 update: Cook One New Recipe A Week

Week 1: Lemony Spaghetti with Bitter Greens & Chickpeas

Week 2: Lentil Chili

Week 3: Chickpeas in Star Anise & Date Masala

Week 4: Thai-Style Black Beans w/ Mango & Cilantro

Week 5: Ten Minute Tasty Asparagus & Brown Rice, Brussels Sprouts Salad with Cheddar and Toasted Almonds, Warm Red Lentil Salad, Garlicky Sesame-Cured Broccoli Salad.

Week 6: Beets, Spiced Quinoa & Yogurt, Sesame-Cooked Eggs Over Rice

Week 7: Curried Parsnip Fries

Week 8: Curried Lentils & Sweet Potatoes

Week 9: Rutabagas with Buckwheat, Black Beans & Kale, Garlicky Mushroom Greens

Week 10: Tamarind Lentils, The Double-Shift Scramble

Week 11: Spicy Chickpea Salad, Butternut Squash Mac ‘n Cheeze, Spicy Red Lentil, Peanut & Pumpkin Soup

Week 12: Sunday Night Supper Salad, Peanut Butter Banana-Berry French Toast Sandwich

Week 13: Grilled Cheddar-Mushroom Sandwich

Week 14: Black Bean Soup, Sweet Pumpkin Pudding

Week 15: Green Rice

Week 16: Matzoh Buttercrunch Candy,  Quinoa with Moroccan Winter Squash and Carrot Stew

Week 17: Truffled Turnip Soup, Nutty Lemon Brussels Sprouts, Cookie Dough Smoothie

Week 18: Raw Chocolate Fudge Cake, Spring Pasta

Week 19: Chopped Kale w/ Hot Pepper Vinegar

Week 20: Ultimate Veggie Burgers, Mmm Sauce

Week 21: Ribbed Asparagus Salad with Lemon, Spinach & Chickpeas, Chocolate-Chip Blondies, Chocolate-Chip Cookie Dough Pancakes, Leek Zucchini Pasta Salad

Week 22: Sesame Ginger Kale Salad, Hoisin Ginger Tofu with Smoky Tahini Slaw  

Week 23: Pan-Seared Asparagus Salad with Frisée and Fried Egg, Baked Ziti, Brown Butter Banana Strawberry Bread, Green Bowl   

Week 24: Quinoa Cookies, Chocolate Mousse

Week 26: Sweet Potato Stuffed with Caramelized Tempeh and Sautéed Kale, Shaved Fennel Salad, Summer Pesto

Week 27: Chocolate Peanut Butter Fudge

Week 28: Choco-holic Pancakes

Week 29: Green Israeli Couscous Salad

Week 30: Swiss Chard with Currants and Pine Nuts

Week 31: Babaganoush Soup, Freekeh Risotto, Brown Butter (Plum) Cake or Cobbler

Week 32: (Modified) Tomato Salad on a Roll

Week 33: None :-(

Week 34: None :-(

Week 35: Pappardelle with Spiced Butter

Week 36: Cucumber Peanut Salad, Grilled Peach and Avocado Salad

Week 37: Nut-Butter Crusted Fries

Week 38: Harvest Bread, Red Lentil Soup, Halibut with North African Spices, Warm Shrimp Salad with Red Chili, Kamut and Tarragon

Week 39: Roasted Garbanzo Beans and Garlic with Swiss Chard, White Bean and Parmesan Baked Orzo, Rustic Plum Crostata with Lemon Thyme

Week 40: Chocolate Cherry Pumpkin Bread

Week 41: Pumpkin Boatmeal for One

Week 42: Hot Apple Pie Pancakes, Lentil Stew with Pumpkin, Tamari Roasted Chickpeas

Week 43: Pear-Apple Compote, Four Easy Pizzas

Week 44: Pumpkin Softies, Vegan Chocolate Chip Cookie for One

Week 45: Rice + Beans for One, Rosemary Kale Chips

Week 46: One-Minute Chocolate Cake

Week 47: Roasted Brussels Sprouts with Toasted Pecans and Avocado

Week 48: German Chocolate Chip Cupcakes, Brussels Sprouts and Chestnuts in Brown Butter Sauce, Spaghetti with Walnuts and Anchovies

Week 49: Reecooked Refried Beans, Coconut Cookie Dough Oatmeal


Hope you’re enjoying your Monday!

11 comments to Maple-Mashed Parsnips with Parmesan

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