This recipe is economical, easy to prepare, simple and delicious. It uses a root vegetable from the Andes, known locally in Ecuador as “zanahoria blanca” (white carrot). See the entry Arracacha on Wikipedia for more information about this vegetable.

Difficulty: Beginner Prep time 5 mins Cook time 20 mins Rest time 5 mins Total time 30 mins
Servings: 2



  1. Gather your ingredients
  2. Prep and cook

    Chop the parsnips and add them along with the milk, salt, and nutmeg and boil for 20 minutes on medium. Stir occasionally to avoid sticking to the pot.

  3. Finish cooking

    When the parsnips are soft, turn off the heat and add the butter and cheese. Mix and let it cool for 5 minutes.

  4. Blend

    Pour everything into a blender, and blend for 1-2 minutes and our mashed parsnips is ready!

    This pairs well with all kinds of proteins.


If you prefer a thicker mash, cook the parsnips a little longer.

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