Parsnips
Parsnips are a fall and winter treat that can be used in both savory and sweet dishes. We like them simply roasted with a bit of olive oil and sea salt at 400 degrees for 20–30 minutes, but they are a...
This creamy mash is a flavorful side dish, perfect as a replacement for standard potatoes. Serve this on a cool spring evening with a roasted pork loin, a beef stew, or over a bed of sautéed kale, spinach and garlic.
Ingredients
- 6 medium parsnips, peeled
- 3 garlic cloves
- 2 tablespoons butter or olive oil
- 3 tablespoons freshly grated horseradish
- ⅓ cup milk of choice
- Salt and pepper to taste
Instructions
Serves 2–4
Fill a medium pot with water and place on the stove over high heat and bring to a boil.
Roughly chop parsnips into ½-inch-thick rounds. Place chopped parsnips and whole garlic cloves into the large pot of boiling water. Boil for 10 to 15 minutes or until tender when pierced with a fork.
Drain the water and add the butter or olive oil, horseradish, milk, salt and pepper to taste.
Mash with a potato masher until smooth and creamy. Serve while hot.
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