Garlic-Chive Parsnip Mash (gluten free, vegan)

Tonight, I didn't feel like cooking, I just wanted something easy, something comforting, something quick. The wedding this past weekend was a blast, but left me exhausted. Now I'm housesitting for a coworker and his wife, and while their home is beautiful and comfortable, it is always a bit exhausting moving to a new place for a week. So, I threw together this quick and easy parsnip mash, flavored with chives from my garden a sprinkling of high quality dried garlic granules. Next time, when I feel like cooking, I'll mash in roasted garlic cloves instead of dried garlic. Then these will really sing.

Nubby and chunky, a little sweet, a little salty, and full of flavor, this hit the spot. I put a big scoop on a bed of arugula, and with a few handfuls of roasted cashews, it was the perfect simple dinner. I really recommend the mixture of parsnip and arugula - delicious. And on an unrelated note, I'm going to photograph food here as much as I can over the next week, because the natural light in the kitchen around 6 pm is heavenly, isn't it?

Garlic-Chive Parsnip Mash

serves 2

2 large parsnips
1/4 c minced fresh chives
1/4 tsp dried garlic granules
1-2 T olive oil
sprinkling Herbamare or sea salt, to taste

Scrub and peel parsnips. If they are very large, slice in quarters lengthwise and remove woody core. Then slice into 1/4 inch slices.Steam parsnips for 10-15 minutes, or until totally soft. While parsnips steam, mince chives.
Place steamed parsnips in large bowl, and coarsely mash with a fork or potato masher. Add olive oil, garlic, Herbamare/sea salt, and chives, and mix until combined.

Adjust seasonings to taste, and serve immediately. Or, follow one of my lovely suggestions below this photo for some inspiration on other ways to use this...

  • Serve over a bed of raw arugula or spinach, or on warm sauteed greens.
  • Use as a topping for shepherd's pie
  • Stuff zucchini or portobello mushrooms with it
  • Serve as a side dish instead of mashed potatoes
  • If you're a dairy eater, mix in a bit of crème fraîche, sour cream, or yogurt
  • Mix leftovers with any other leftover roasted or sauteed vegetables, beans and/or leftover cooked meat, and your favorite broth for a quick soup
  • Puree with white beans for a delicious vegetable dip or sandwich spread
  • If you can eat gluten, try using it as a stuffing for making your own ravioli - I've heard wonton wrappers work great.
  • Eat plain, right out of the bowl, because it is just that good : )
  • Mix with other seasonings - Add a big spoonfull of your favorite pesto. Try using rosemary instead of chives, or fresh parsley. Dill would be lovely as well. Or perhaps some chopped up marinated sun-dried tomatoes? Get creative.