Mashed Parsnips
Servings
4Serving size
about 1 cupThis recipe can be multiplied or divided by 2. Leftovers are fair.
Ingredients
| 3 quart Water |
| 24 ounces Parsnips, raw |
| 2 tsp.. Unsalted butter |
| 1/4 cup Reduced fat buttermilk |
| 1/4 cup 2% milk |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Add the parsnips to the stock pot and make sure they are covered by at least an inch of water. Bring to boil and then reduce heat until the water is simmering.
Cook the parsnips about 15 - 20 minutes until slightly soft in the middle. They should give when squeezed.
Remove from heat and drain water. Add butter, buttermilk, milk and salt. Mash parsnips until creamy. I sometimes like to leave some chunks. If you like them smooth be careful because over mashing will result in a pasty dish. Add ground black pepper to taste.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
I also like to use a potato ricer to make my mashed parsnips. It gives the recipe a smoother texture but there’s still some body to the dish.