Baked Mashed Parsnips

Baked Mashed Parsnips

Barbara

"This was served at a dinner I went to recently. I am not familiar with cooking parsnips, but this dish was delicious. I hope to try it soon."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 404 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 404 kcal
  • 20%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 643 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place parsnips into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and cool slightly.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Beat parsnips, melted butter, sherry, heavy whipping cream, salt, and white sugar together in a bowl until smooth. Spoon into a baking dish and top with bread crumbs; dot with butter pieces.
  4. Bake in the preheated oven until golden, 25 to 30 minutes.

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

Wow! This recipe elevates parsnips to a whole new level. I couldn't serve sherry to all my eaters so I made individual servings some with and some without and I sampled both. Without it it is...

I made a couple of changes. Firstly, I do not cook with Sherry so I omitted it. Secondly, I had two potatoes left in my pantry and decided to chuck them in. Thank you for the recipe. I love ...

Other stories that may interest you