Creamy Mashed Parsnips

There is often that dinner scene in the movies. The one where everybody sits around a massive wooden table passing around platters of steaming food. The food I prepare is rarely seen in those movies. You never see Ryan Reynolds asking Mila Kunis to “please pass the tofu curry” It just doesn’t happen. They always have amazing bowls of pasta and plates piled high with filet mignon. There’s always a big salad and a serving dish of peas. Why are there always bowls of peas?

Another food that makes it to the big screen family dinner is mashed potatoes. You can always hear the splat of the potatoes as they hit the plate. Peas and mashed potatoes. Mashed potatoes are homey. There’s something about the creaminess and warmth of the potatoes that tell you that you are home. We never eat mashed potatoes though.
I was looking for that warm and creamy texture when I came up with tonight’s side dish. My kids are not big potato fans and neither am I. This creamy parsnip mash fit the bill.
Creamy Mashed Parsnips

5 parsnips
1 medium potato
4 garlic cloves, sliced
1/2 cup non-dairy sour cream
1/2 tbsp. olive oil
1 tbsp. fresh thyme
3 tsp. garlic powder
ground pepper


Peel and cube up the potatoes and the parsnips.

Place in a pot.

Cover the cut up veggies with some salted water.

Bring the pot to a boil. Turn down to medium and cook for about 20 minutes or until the veggies are tender.

Turn off the stove.

Drain all but about a tablespoon of the cooking liquid.

Add in the sour cream and olive oil.

With an immersion blender, puree the parsnip mixture.

Add in the spices. Add salt and pepper to taste.


These were great paired with a stew and its’ gravy.


Creamy Mashed Parsnips

Maple Roasted Chicken with Roasted Root Veggies

Really. it has been way too long. I really have been cooking. I haven’t just been feeding my kids fish sticks and mac and cheese out of a box. Though I have to admit, there have been many days where that is the only thing I feel like cooking. No, it’s not what you are thinking…I am not pregnant. All is ok.

Maple Roasted Chicken with Roasted Root Veggies
2 medium red potatoes, cubed
2 carrots, sliced
1 large pasrnip, sliced
1 onion, cut up
1 turnip, cut up
1 sweet potato, cut up
2-3 shallots, chopped
6 cloves of garlic, chopped
Maple Syrup – approx. 1/4 cup
Dijon Mustard – 2-3 tbsp.
Olive Oil – 1/4 cup
Ginger Paste – 2-3 tbsp.
Fresh Rosemary and Thyme, chopped
Chicken – either whole or cut up
1 Lemon, juiced if using chicken portions, cut in half, when using a whole chicken

In a roasting pan, lay out your cut veggies. Pour on a couple tablespoons of olive oil, salt, and pepper, and a portion of your chopped herbage . Mix them up a little bit.

Lay the chicken on top of the vegetables. Consider the vegetables a sort of nest for the chicken. If using a whole chicken, fill the chicken cavity with the halved lemon, some herbs, and a few garlic cloves. If using chicken cut in pieces, sprinkle lemon juice, salt, and pepper over the chicken.
Mix up the maple syrup, ginger, mustard, olive oil, garlic, and herbs. Pour over the chicken.

Place in a 375 degree oven covered for an hour. Remove the foil after an hour. Place back in oven for another 45 minutes. Enjoy!
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