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parsnips - Roasted Parsnip Mash With Caramelized Onions and Herbs

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Rate this recipe 4.7/5 (9 Votes)

Ingredients

  • 10 cups (about 5 large) peeled and roughly chopped parsnips
  • 2 medium red onions roughly chopped
  • 3 cups vegetable broth (I use Massel when I can't make my own)
  • 5 Tbsp cold pressed extra virgin olive oil
  • 2 1/4 tsp Celtic sea salt or Himalayan salt
  • 1 1/2 tsp finely minced garlic
  • 2 tsp finely chopped fresh Italian flat-leaf parsley
  • 2 tsp finely chopped fresh chives
  • 1/2 tsp finely chopped fresh thyme
  • 1/2 tsp finely chopped rosemary
  • 1/4 tsp ground cumin
  • 1/4 tsp finely grated lemon zest

Details

Adapted from healthyblenderrecipes.com

Preparation

Step 1

Preheat your oven to 400 degress F.
Toss the parsnips with 4 Tablespoons of the olive oil and 1 teaspoon of the salt on a large baking tray.
On another large baking tray toss the onions with 1 tablespoon of olive oil and 1 teaspoon of salt.
Roast both vegetable trays in the oven for about 30 - 40 minutes until the onions are nice and caramelized and the parsnips are tender and cooked through.
Using your stick blender (I used the mashing attachment of my Breville All-In-One), food processor, or hand masher slowly add about 1 cup of the vegetable broth and coursely mash.
Add the onions to the parsnips.
Add the garlic and cumin to the remaining vegetable broth and add to the parsnips gradually as you are mashing in order to achieve your desired consistency. You may need less or more broth.
Add in the fresh herbs and lemon zest combine until evenly incorporated. Season with the remaining salt to taste.
Serve as a delicious side dish with grilled or steamed veggies and tofu for a delightful healthy meal.

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