Parsnip and rutabaga mash


Mash does not always mean potatoes. If you have not been very fond of parsnips and rutabaga until now, this recipe will be the one to change your mind about these vegetables.


5 T milk (half fat)
1⁄2 c cheese (grated)
1⁄2 t pepper (or to taste, freshly grated black pepper)
3 c parsnip (peeled and cut into 2 inch chunks)
3 c rutabaga (peeled and cut into 2 inch chunks)


  1. 1 Place parsnip and rutabaga chunks into a kettle with salted boiling water. Simmer until soft. Drain well.
  2. 2 Mash and pass through a sieve or use a food mill to turn them into a very thick puree.
  3. 3 Blend in the olive oil, milk, grated cheese and pepper.
  4. 4 Serve straight away.


A comfort side dish on a lighter note.

Rutabaga is also kown as swede.

4 servings
Preparation time
Cooking time
Total time
40 minutes