I’ve always adored mashed potatoes. They are to me that quintessential comfort food that brings back fond childhood memories of Sunday family dinners. Even the pickiest of kids (which I was) usually eat mashed potatoes.
To kick it up a notch yet keep the “mashed” theme, we substituted parsnips for the potatoes and added sweet and savory notes with ingredients such as dijon mustard and honey. In a word “divine!”
This is the second time we cooked them and made sure that we purchased a larger quantity than the paltry 4 little “snips” our first go around. You can use a food processor, ricer, or potato masher to obtain your preferred consistency. Use as a side dish for anything that you would normally include mashed potatoes with. You’ll be surprised how much you like them!
Ingredients and Directions
- Peel 1 1/2 pounds parsnips and cut into 1-inch pieces (cut out the cores if they’re woody, which is the case in most of the larger parsnips.)
- Cook in boiling water until they can easily be pierced with a fork, about 7 minutes. Drain well.
- Purée the parsnips in a food processor (preferable), ricer, or masher.
- Add 2 tablespoons melted butter,
1-2 tablespoon(s) cream or milk,
1/2 teaspoon Dijon mustard,
and a 1/2 teaspoon honey.
- Season to taste with salt and pepper.