Ingredients Edit 3 parsnips 2 russet potato ½ onion 2 garlic clove 1 quart water salt fresh ground black pepper Directions Edit Place parsnips, potatoes, onion and garlic in saucepan. Add cold water; cover. Bring to a boil, cook until vegetables are tender (about 20 minutes); drain. Puree with hand-held blender or mash with a potato ricer. Season to taste with salt and pepper. Categories: Low-cholesterol Recipes Parsnip Recipes Potato Recipes Onion Recipes Garlic Recipes Add category Cancel Save Community content is available under CC-BY-SA unless otherwise noted.