Mashed parsnips are an underrated side dish that deserve a place at the table. Naturally sweet with an earthy depth, they have a texture similar to mashed potatoes but with a lighter, more aromatic flavor. Finished with butter, thyme, and a hint of nutmeg, they pair beautifully with braised beef, roasted chicken, or holiday roasts.
INGREDIENTS:
2 cups milk, divided
10 parsnips, peeled and cubed
1 teaspoon salt
1/4 cup butter
1 teaspoon dried thyme
Salt and freshly ground pepper, to taste
1/4 teaspoon nutmeg, if desired
METHOD:
In a large saucepan, combine parsnips, 1 teaspoon salt, 1 cup milk, and enough water to just cover the parsnips. Bring to a boil over medium-high heat.
Reduce heat, cover, and simmer until parsnips are tender, 25–30 minutes. Drain well and return parsnips to the saucepan.
Warm the remaining 1 cup milk (or use half-and-half for richer flavor). Add to the parsnips along with butter, thyme, pepper, and nutmeg (if using).
Mash with a potato masher, then beat with a hand mixer or blender until smooth and creamy. Add more warm milk as needed for desired consistency.
Taste and adjust seasoning before serving.
YIELD: 8 servings
CHEF NOTES: Feel free to use any type of cream or milk. Half and half or cream will produce a creamier result.
