Parsnip Mash with Brown Butter & Crispy Shallots

A twist on mashed potatoes, made with sweet parsnips and topped with nutty brown butter and crispy shallots. Comforting, but with a unique flavor that stands out.

Parsnip Mash with Brown Butter & Crispy Shallots

Recipe by Derek Jacobson

Servings

4

servings

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Ingredients

• 2 lbs parsnips, peeled and chopped

• 3 tbsp butter (or dairy-free alternative)

• 1/4 cup milk (dairy or non-dairy)

• 1 shallot, thinly sliced

• 1 tbsp olive oil

• Salt and pepper to taste

Directions

• Boil parsnips in salted water until tender, about 15 minutes. Drain well.
• In a small saucepan, melt the butter over medium heat, swirling occasionally, until it turns golden brown and smells nutty (about 3 to 4 minutes). Reserve 1 tbsp for drizzling on top.
• Mash parsnips with the remaining brown butter, milk, salt, and pepper until smooth.
• Heat olive oil in a skillet and fry shallots until crispy. Sprinkle over mash and drizzle with reserved brown butter before serving.

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It’s easy to see why the savory sides end up being the real stars of Thanksgiving.

From cheesy bakes to flaky pastries and everything in between, these dishes bring comfort and flavor in a way the turkey just can’t compete with.

Try a couple of these recipes this year and watch how quickly the serving dishes get scraped clean.