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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Horseradish Mashed Parsnips and Celery Root

[heart_this] · Nov 25, 2019 · 1 Comment

Horseradish Mashed Parsnips and Celery Root

Light, fluffy and cream mashed parsnips and celery root with the bite of horseradish!

Mashed potatoes are a staple side dish and one of my favourites, but I sometimes like to change things up with different veggies like mashed sweet potatoes or mashed cauliflower or if your are a little more adventurous mashed parsnips and/or celery root (aka celeriac root). Both parsnips and celery root are just as easy to work with as potatoes and all you really need to do is peel them, cut them into small pieces and simmer them in water until tender before draining and mashing along with your choice of seasonings. My favourite additions are plenty of butter and sour cream and for this recipe I added a hit of horseradish which adds a nice bite to them!

Horseradish Mashed Parsnips and Celery Root

Tip: Puree them in a food processor for easier and smoother ‘mashing’!

Horseradish Mashed Parsnips and Celery Root

Horseradish Mashed Parsnips and Celery Root

Horseradish Mashed Parsnips and Celery Root

Horseradish Mashed Parsnips and Celery Root
Horseradish Mashed Parsnips and Celery Root

Horseradish Mashed Parsnips and Celery Root

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Light, fluffy and cream mashed parsnips and celery root with the bite of horseradish!

ingredients
  • 1 1/2 pounds parsnips, peeled and cut into 1/2 inch pieces
  • 1 1/2 pounds celery/celeriac root, peeled and cut into 1/2 inch pieces
  • 4 cloves garlic, peeled
  • 1/4 cup butter, melted
  • 1/2 cup sour cream
  • 2 tablespoons horseradish (optional)
directions
  1. Place the parsnips, celeriac root and garlic in a large pot, cover with water, bring to a boil and cook until tender, about 10-15 minutes, before draining well.
  2. Mash, or puree in a food processor and mix in the butter, sour cream and horse radish.
Option: Replace some or all of the sour cream with plain yogurt or milk, cream, etc.
Option: Add 1 tablespoon white miso paste!
Option: Omit the horseradish.
Option: Use your favourite mashed potato ingredients!
Option: Cook in a slow cooker by placing the parsnips, celery root, garlic and butter in a slow cooker and cook until the veggies are nice and tender, about 4+ hours on low or 2+ hours on high, before adding the remaining ingredients and mashing!
Nutrition Facts: Calories 236, Fat 8g (Saturated 5.6g, Trans 0), Cholesterol 22mg, Sodium 234mg, Carbs 38g (Fiber 11g, Sugars 12g), Protein 3g

Nutrition by: Nutritional facts powered by Edamam
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American, Crockpot, Food, Gluten-free, Recipe, Side Dish, Slow Cooker, Vegetable, Vegetarian

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  1. On The Menu Week of August 8th - StoneGable says:
    August 5, 2022 at 6:03 am

    […] HORSERADISH MASHED PARSNIPS WITH CELERY ROOT […]

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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