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Mashed Parsnips

Hungryinbrooklyn's picture
Parsnips are a deliciously sweet root vegetable in-season after the first frost. So here in the Northeast, Thanksgiving is the perfect time to enjoy them.
Ingredients
  Parsnips 2 Pound, peeled and chopped into pieces
  Chicken stock/Vegetable stock 4 Cup (64 tbs)
  Butter 1⁄2 Cup (8 tbs)
  Salt 1 Pinch
  Heavy cream 2 Tablespoon
Directions

MAKING
1. Take a pot and add parsnips to it.
2. Place the pot on heat and top them with stock. Bring the stock to boil and then turn down the heat. Make it really simmer. Allow it to cook for 15-20 minutes or until the parsnips becomes tender.
3. Drain stock from parsnips and put it in a food processer.
4. In the processor add butter, and a pinch of salt. Blend it well.
5. Add heavy cream to bring it to a perfect consistency.

SERVING
6. Serve Mashed parsnip with chives garnish.

TIPS
If the puree is too thick you may reserve the cooking liquid and use it to thin parsnips.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Taste: 
Savory
Feel: 
Creamy
Method: 
Blending
Ingredient: 
Parsnip
Interest: 
Easy, Healthy
Restriction: 
High Fiber
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
10
Parsnips are a deliciously sweet root vegetable in-season after the first frost. So here in the Northeast, Thanksgiving is the perfect time to enjoy them. What Shea make them in this video!

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