Mashed parsnips and Yukon gold potatoes mashed with butter, chives, and parsley.
Do you like them?
If you’ve never had a parsnip, you don’t know what you’re missing!
Elise Bauer
They look like white carrots and are closely related to them.
Sweet, like carrots, but with a nutty, buttery taste.
Lovely insoupsand stews, deliciousroasted, parsnips also mash up beautifully with potatoes, as we have done here.
Elise Bauer
Mashed parsnips are perfect as a side topork chops,roast chicken, orbeef short ribs.
if you bump into this, cut the parsnips in quarters lengthwise and cut out the tough core.
Cut them crosswise into 1/2-inch thick medallions.
Elise Bauer
Peel the potatoes and cut them into 1 to 1 1/2-inch chunks.
Place into a medium saucepan, cover with water, add two teaspoons of salt.
Drain and return the parsnips and potatoes to the warm pan.
Cover and let steam in the heat of the pan for 10 minutes.
Using a potato masher, mash the parsnips and potatoes until nicely mashed.
Don’t over mash or they will be gluey.
Add butter and salt (omit salt if using salted butter), and mash some more.
Stir in the chopped parsley and chives.
Add black pepper and more salt to taste.
