Parsnips lend sweetness while white beans give this mash body and a silky finish.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 600 g Tender & True parsnips, peeled and chopped
- 1 can white beans, 540 ml, drained
- 2 tbsp olive oil
- 100 ml warm vegetable broth
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1 tsp chopped thyme
Method
- Remove woody cores from large parsnips. Simmer pieces in water 15–20 minutes until soft.
- Add beans for the final 2 minutes, then drain well.
- Mash with oil, warm broth, lemon, salt and thyme, adding broth gradually to control texture.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Tender & True Parsnip
Grow another ingredient
What to cook next
- Wasabi Radish Soba with Sesame Dressing
- Maple-Roasted Purplette Onions with Lentils
- Watermelon Radish Citrus Salad
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
