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!
Tip: Puree them in a food processor for easier and smoother ‘mashing’!
Horseradish Mashed Parsnips and Celery Root
Light, fluffy and cream mashed parsnips and celery root with the bite of horseradish!
- 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)
- 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.
- Mash, or puree in a food processor and mix in the butter, sour cream and horse radish.
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!
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