Everyone will want to know what you added to make your mashed potatoes so delicious.
My husband and I tote warm casseroles and pots up to her door, feeling like Santa Claus.
If you grew up in a parsnip-free household like me, its high time you tried them.
Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne
The long, white roots are amazing in soups and stews, adding a sweet, nutty flavor.
Select medium-sized (two-inch wide) parsnips.
The largest parsnips have a tough core.
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you could use them, but youll need to quarter them lengthwise and cut out the core.
Peel the potatoes and put them in their own pan to cook as usual.
Peel the parsnips and trim the stem end.
Slice into thin rounds and place in a pot, cover with water, and bring to a boil.
Start testing them for doneness at around 20 minutes by piercing them with a paring knife.
They should be butter-soft.
Then, drain the parsnips well, mash the potatoes and parsnips together, and proceed with your recipe.
Toss sliced parsnips with oil and roast in a 400F oven, covered, for 30 to 40 minutes.
When very soft and browned, puree them.
If youre looking for an upgrade that will surprise and delight everyone at the table, try parsnips.
