Mashed Parsnips: A Lower-Carb Alternative to Potatoes

Mashed ParsnipsA lot of people try to demonize carbohydrates. Those people would be wrong…W-R-O-N-G. Carbs are a very, very necessary source of energy for athletes. However, the over-indulgence of carbohydrates is a big problem for athletes and non-athletes alike. You need carbs…you just don’t need a lot of them. I’ve been working with a nutritionist for over a year now, and track my macro and caloric intakes. I eat carbs, but I watch to make sure I’m consuming them effectively, which for me, means pre-, intra- (during), and post-workout. After an afternoon training session, I would probably have rice or straight mashed or sweet potatoes at dinner. But on a day where I might train in the morning, or maybe on a rest/active recovery day, I would do my best to abstain from carb-heavy sides, like pastas, potatoes or rice. So, on days like that, where I still need some carbohydrates but not much, I like to up my veggie intake instead.

Enter mashed parsnips. Similar to carrots,Mashed Parsnip Prep but with a bit more of a “bite,” when boiled and mashed like a potato, the parsnip tastes delicious. For this recipe, I did add two potatoes, but you can certainly leave those out if you have less carb macros for the day. I added a bit of my favorite cheese, a little butter and chicken broth, and in less than 20 minutes, I had a side dish that is perfect alongside beef, chicken or turkey. Feel free to use your favorite cheese (or none at all), and play around with different additions: broccoli & cheddar, caramelized onions & gouda, bacon & pepperjack, tomato, basil & mozzarella…the list is endless here.

Garlic & Herb Mashed Parsnips

Serves 4
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes


  • 2lb parsnips (peeled and diced into 1/2" pieces)
  • 2 Medium potatoes (peeled and diced into 1/2" pieces)
  • 2 tablespoons Alouette Garlic & Herb Spreadable Cheese
  • 1 tablespoon chives (minced)
  • 1/2 cup chicken or veggie broth (or milk, for a creamier texture)
  • 2 tablespoons butter
  • salt & pepper


Step 1
Add the parsnips and potatoes to a large stock pot and cover with water. Bring to a boil on the stove and let simmer for 5-10 minutes, or until you can easily pierce the vegetable with a fork.
Step 2
Drain the parsnips and potatoes and place into a blender. Add all remaining ingredients and pulse until smooth. If necessary, add a little bit more liquid to reach the consistency you want.
Step 3
Serve immediately.


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