Wednesday, November 20, 2013

Mashed Parsnips

Have you ever tasted a parsnip? No? Well, if you haven't, you simply must! It looks like a big white carrot, and has a sweet sort of nutty flavor. You can cook them any way you would cook carrots, such as boiling or roasting and they get nice and fluffy when you run them through a food processor. Serve them by themselves, or even add them to mashed potatoes for a little variation. Easy, right?
Give it a try!

2 pounds parsnips, peeled 
2 tsp kosher salt
3 tablespoons heavy cream 
2 tablespoons unsalted butter  
Pinch ground nutmeg (optional)

 Cut parsnips into 1-inch pieces, place in a large saucepan and cover with cold water. Add half the salt, bring to a boil, lower heat and simmer until very tender, about 12-15 minutes. Drain parsnips well and combine in a food processor with cream, butter, nutmeg and remaining teaspoon salt. Process until smooth.

 This can absolutely be made in advance and then reheated when you're ready to serve.
In addition to (or even instead of) the butter and cream, you can add a little dollop of sour cream to your mash. 
For a little extra something, top with chopped chives or other fresh herbs or crumbled bacon. YUM! 
Instead of mashing them, try That Carrots and Parsnips Thing That Denny Makes For Thanksgiving .

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