- 1½ pounds parsnips, scrubbed with clean vegetable brush under running water
- ½ teaspoon salt
- 1 large pear, gently rubbed under cold running water
- 3 Tablespoons butter
- Wash hands with soap and water.
- Peel the parsnips. Cut into ½-inch cubes. Place in a medium saucepan. Add salt and water to cover parsnips. Cover saucepan and cook on medium for about 15 minutes or until parsnips are starting to soften.
- Core the pear. Cut into ½-inch cubes. Add pears to the parsnips. Continue to cook until parsnips and pears can be easily pierced with a fork.
- Drain. Add butter and stir to mix butter with parsnips and pears. Mash with a fork or potato masher. Serve warm.
Parsnip is a root vegetable closely related to the carrot and parsley. The parsnip is a long, tuberous root with cream-colored skin and flesh. It looks similar to a creamed colored carrot. They are typically sold with a wax coating to prevent them from losing moisture. Leave the coating on until you are ready to cook parsnips.
Parsnips can be roasted, sauted, boiled or steamed and mashed.
- Calories 240
- Total Fat 9g
- Saturated Fat 5g
- Cholesterol 25mg
- Sodium 310mg
- Total Carbohydrates 39g
- Fiber 10g
- Total Sugars 14g, includes 0g Added Sugars
- Protein 2g
- Vitamin D 0%
- Calcium 6%
- Iron 6%
- Potassium 15%