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| Mashed Parsnips |
"I was tricked into trying mashed parsnips (I was told they were mashed potatoes) and fell instantly in love. I haven't made mashed potatoes since. Mashed parsnips are full of much more flavor, slightly sweet, but the same great texture. And they are much healthier!"
Ingredients :
- 5 cups whole milk
- 10 parsnips, peeled and cubed
- 1 teaspoon salt
- 1/4 cup butter
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper, or more to taste
- salt or to taste
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 40M |
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- Heat milk in a large pot over medium heat until warmed and just under a boil; add parsnips and 1 teaspoon salt, cover with a lid, and cook until parsnips are tender, 25 to 30 minutes. Drain parsnips, reserving the warm milk.
- Mash parsnips, 1 cup reserved warm milk, butter, thyme, and pepper together in the pot using a hand mixer or by blending in a blender. Add more milk, salt, or pepper as desired.
Notes :
- You may use any type of cream/milk to cook the parsnips in. The heavier the cream, the creamier the result.
- Fresh thyme can also be used. You will have to use about 1 tablespoon to substitute.
- The nutrition data for this recipe includes the full amount for the milk. The actual amount of milk consumed will vary.
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