Old Bay Mashed Parsnips

Posted on by llbalanced
Old Bay Mashed Parsnips
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    [post_date] => 2015-07-06 11:31:18
    [post_date_gmt] => 2015-07-06 17:31:18
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    [post_title] => Old Bay Mashed Parsnips
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    [post_modified] => 2020-11-17 12:10:59
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07.06

Little known fact, I grew up in Baltimore, MD.  Although my heart and family history are deeply rooted in Nashville, I had a glorious childhood and having nothing but fond memories from my early years. Summers in Baltimore were particularly magical—days fishing on the Chesapeake river with my dad and balmy evening cracking crabs and dousing them with Old Bay Seasoning. It was a surprise to me when I arrived in Nashville that Old Bay was unbeknownst to many (and using vinegar on french fries, also delicious).

More than just the nostalgia attached to it, I love this seasoning blend for its unique, balanced flavor.  As much as I love to make my own spice mixtures, I know when to leave a good thing well enough alone. Old Bay tastes amazing on more than just crabs...apparently, it's a match made in heaven with parsnips as well!

parsnip mash1

Last post, I promised y'all more side dish recipes, and I'm delivering many times over with this healthier alternative to mashed potatoes. I don't care that it's 100 sweltering degrees here in Tennessee, there is no wrong season for a bowl of warm, creamy starchy goodness. Similar to my philosophy about mayonnaise and butter, I believe that good ole' russet or yukon potatoes have a place on my table...just not that often. With such a high glycemic index, these taters have a tendency to cause blood sugar spikes and crashes. Parsnips have almost half the glycemic load, and they're also much higher in fiber. Although they do have more natural sugar, I find that this helps stave off sweets cravings, so I love finishing my meal with a bite of these. Parsnips are also an incredible source of folic acid, which is crucial for pregnant women.

parsnip mash3

 

 

 

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TOTAL TIME :80minutes
6-8servings
INGREDIENTS
  • 2 1/2 lbs parsnips (peeled, ends removed and chopped into 2 inch pieces)
  • 3 tablespoons olive oil (prefer first cold pressed 100% extra virgin)
  • 2 tablespoons grassfed butter
  • 1 head garlic (1/4 inch sliced off top to expose cloves)
  • 2 1/2 teaspoons Old Bay Seasoning
  • 1/2 teaspoon sea salt
  • fresh parsley (optional for garnish)
  • 1/2-1 cup water
DIRECTIONS
  1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper and add chopped parsnips and garlic head, cut side up). Drizzle with 1 tablespoon olive oil and make sure all pieces are coated as well as exposed cloves.
  2. Bake parsnips for 55 minutes or until easily pierced with a fork and golden-brown around the edges. Allow to cool 10 minutes.
  3. Add parsnips, squeeze out 3-4 cloves roasted garlic, Old Bay, Sea Salt, remaining olive oil and butter to a food processor. Begin to puree, adding water until you reached desired consistency.
  4. Serve with fresh parsley or garnish of choice and a sprinkle of Old Bay.
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