Mashed Parships With Lemon and Herbs |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Fine Cooking magazine, Fresh & Quick edition. This rustic mash is just as rich and satisfying as the best mashed potatoes you’ve ever had. These mashed parsnips are recommended with broiled fish or roast chicken. Ingredients:
kosher salt |
2 lbs medium parsnips (peeled, cored, and cut into 1 1/2- to 2-inch pieces) |
1/2 cup creme fraiche |
2 tablespoons unsalted butter |
1 small lemon, finely grated |
1 tablespoon lemon juice |
1 tablespoon fresh herb, chopped (chives, mint, parsley, dill, or a mix) |
Directions:
1. Bring a large pot of salted water to a boil. Add the parships and cook until tender when pierced with a fork, 12 to 15 minutes. Drain the parsnips in a colander and let them steam under a clean kitchen towel for about 5 minutes.
2. Return the parsnips to the pot and mash them with a potato masher, keeping them rather rough. Stir in the crème fraiche, butter, lemon zest and lemon juice. Season to taste with salt and pepper. Transfer to a warm serving bowl, sprinkle with the chopped herbs, and serve.
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