Go Back
–+ servings
Horseradish Mashed Parsnips and Celery Root

Horseradish Mashed Parsnips and Celery Root for a New Twist

This Horseradish Mashed Parsnips and Celery Root recipe offers a unique, gluten-free side that’s bursting with flavors, perfect for any dinner table.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 cups
Course: Dinner
Cuisine: Vegetarian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mash
  • 4 cups Parsnips peeled and cut into 1/2 inch pieces
  • 2 cups Celery Root peeled and cut into 1/2 inch pieces
  • 2-3 cloves Garlic peeled
  • 2 tablespoons Butter melted
  • 1/2 cup Sour Cream can substitute with plain yogurt or milk
  • 1-2 tablespoons Horseradish optional, adjust according to taste

Equipment

  • pot
  • Colander
  • potato masher
  • food processor

Method
 

Step-by-Step Instructions
  1. Wash and peel parsnips and celery root. Cut into 1/2 inch pieces. Peel garlic cloves.
  2. Combine cut parsnips, celery root, and garlic in a large pot. Cover with water and bring to a boil, then simmer for 10-15 minutes until tender.
  3. Drain vegetables and return to pot. Mash them with a potato masher or blend in a food processor until smooth.
  4. Stir in melted butter and sour cream until combined. Add horseradish to taste and mix until creamy and well-blended.
  5. Adjust seasoning with salt and pepper as needed. Serve warm.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 200mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 5IUVitamin C: 20mgCalcium: 4mgIron: 6mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently with a splash of milk or cream.

Tried this recipe?

Let us know how it was!