Parsnip and Celery Root Mash
45 mins (prep 15, cooking 30)
11 ingredients
4 servings
These are two vegetables that are usually dead cheap at the market, but not enough people know what to do with them. The parsnips can be peeled and cut just like carrots, but the tough skin and larger size of the celery root (aka celeraic) requires a big knife. This is a favourite in my home, where we serve it as a substitute for mashed potatoes. I like a coarse mash and use a regular potato masher, but you can use a stick blender for a smoother purée.

Categories:  <-60-mins , side-dish , seasonal , 3-steps-or-less , north-american , comfort-food , taste~mood , kosher , time-to-make , weeknight , european , winter , easy , kid-friendly , american , fall , canadian , inexpensive , vegetarian , vegetable ,
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Serving Size (309.24 g)
Servings 4
Amount per Serving
Calories 202.27 Calories from Fat 100.26
% Daily Value *
Total Fat 11.14g 68.56%
Saturated Fat 4.53g 90.57%
Trans Fat 0.24g %
Cholesterol 15.9mg 21.2%
Sodium 641.08mg 106.85%
Total Carbohydrate 21.63g 28.84%
Dietary Fiber 5.59 g 89.41%
Sugars 5.63 g %
Protein 5.18g 41.43%
Vitamin A 192.26IU% Vitamin C 19.75mg%
Calcium 100.21mg% Iron 1.08mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, salt and pepper