Mashed parsnips are surprisingly good! Slightly sweet, mashed parsnips have a similar texture to mashed potatoes and are delicious served with braised beef or roasted chicken.
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, place parsnips, salt, and 1 cup of milk. Add enough water to just cover the parsnips. Over medium-high heat, bring parsnips to a boil. Reduce heat, cover, and cook until parsnips are tender about 25 to 30 minutes. Drain parsnips when done and return to saucepan.
Warm the remaining 1 cup of milk (or half and half). Add to parsnips along with the butter, thyme, salt, pepper, and nutmeg, if using. Mash the parsnips, and then using a hand mixer or blender, mix until creamy. Add more warm milk, if needed, or until desired consistency is reached.
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.
