Mashed Parsnips and Apple with Toasted Walnuts is the side dish that steals the plate. Parsnips and red apple boil together until tender, then get mashed with hemp seed or olive oil, nutmeg, and grated lemon peel until creamy and fragrant. Toasted walnuts and parsley on top turn a simple mash into something worth remembering.
Tired of the same old mashed potatoes? It’s time to welcome this elegant, vibrant, and utterly delicious Mashed Parsnips and Apple into your life! The earthy sweetness of parsnips pairs beautifully with the subtle tartness of apple, creating a silky-smooth purée that’s both comforting and sophisticated. Topped with crunchy, toasted walnuts and fresh parsley, this dish is a showstopper. It’s the perfect side for a cozy autumn dinner or a festive holiday feast, especially alongside a hearty stuffed squash.
Ingredients
• Makes 3 cups / 750 mL
• 4 cups (960 ml) / 1 L peeled, chopped parsnips
• 1 red apple, peeled, cored, and cubed
• 1/3 cup / 85 mL cooking liquid, reserved
• 2 tbsp / 30 mL hemp seed or extra-virgin olive oil
• 1/2 tsp / 2 mL ground nutmeg
• 1/2 tsp / 2 mL grated lemon peel
• 1/2 tsp / 2 mL salt
• 1/4 tsp / 1 mL white pepper
• 1/2 cup / 125 mL toasted walnuts, chopped
• 1/4 cup / 60 mL chopped fresh parsley
Instructions
1. Place the chopped parsnips and apple in a steamer basket over boiling water. Cover and steam over medium-high heat for 5-7 minutes, or until the parsnips are fork-tender.
2. Carefully remove the steamer basket. Reserve 1/3 cup / 85 mL of the steaming liquid before draining the rest.
3. Transfer the steamed parsnips and apple to a food processor. Add the reserved cooking liquid, oil, nutmeg, lemon peel, salt, and white pepper.
4. Process on high until the mixture is completely smooth and creamy.
5. Transfer the purée to a warm serving bowl. Stir in the chopped toasted walnuts and fresh parsley just before serving.
Nutritional Information
• Per 1 cup / 250 mL serving
• Calories: 367
• Protein: 6 g
• Fat: 23 g
• Carbohydrates: 43 g
• Fiber: 9 g
• Sugar: 14 g
• Sodium: 337 mg
Pro Tips
• For a chunkier, more rustic texture, use a potato masher instead of a food processor.
• Roasting the parsnips and apple at 400°F / 200°C until tender will create a deeper, more caramelized flavor than steaming.
• Make this dish ahead! Prepare the purée and store it in the fridge for up to 2 days. Reheat gently and stir in the fresh walnuts and parsley just before serving.
FAQ
Q: Is this mashed parsnip and apple recipe vegan
A: Yes, this recipe is 100% vegan and dairy-free as written. It uses heart-healthy hemp seed or olive oil instead of butter or cream to achieve its silky, rich texture, making it a perfect plant-based side dish.
Q: Can I make this parsnip mash nut-free
A: Absolutely! For a delicious nut-free version, simply omit the toasted walnuts. To add a similar crunchy texture, you can top the dish with toasted pumpkin seeds or sunflower seeds just before serving.
Q: How can I add more protein to this dish
A: While this is a fantastic side, you can boost the protein by serving it alongside a main like lentil loaf, roasted chickpeas, or a hearty stuffed butternut squash. You could also stir in a scoop of nutritional yeast for a cheesy, savory flavor and a little extra protein.
Q: Can I prepare this parsnip puree ahead of time
A: Yes, this is a great make-ahead dish for easy meal prep. Prepare the purée (steps 1-4) and store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat it gently on the stovetop or in the microwave, then stir in the fresh parsley and toasted walnuts for the best texture and flavor.
More Recipes You’ll Love
- Easy & Affordable Peanut Butter Noodles
- Rich & Complex Homemade Vegetarian Ketchup
- Vegetarian Asian Lettuce Wrap Sandwich
Mashed Parsnips and Apple with Toasted Walnuts
Ingredients
Method
- Place the chopped parsnips and apple in a steamer basket over boiling water.
- Cover and steam over medium-high heat for 5-7 minutes, or until the parsnips are fork-tender.
- Carefully remove the steamer basket.
- Reserve 1/3 cup / 85 mL of the steaming liquid before draining the rest.
- Transfer the steamed parsnips and apple to a food processor.
- Add the reserved cooking liquid, oil, nutmeg, lemon peel, salt, and white pepper.
- Process on high until the mixture is completely smooth and creamy.
- Transfer the purée to a warm serving bowl.
- Stir in the chopped toasted walnuts and fresh parsley just before serving.
- Roasting the parsnips and apple at 400°F / 200°C until tender will create a deeper, more caramelized flavor than steaming.
