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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Try something different than mashed potatoes. Ingredients:
2 1/2 lbs parsnips, peeled and quartered |
3 chicken bouillon cubes |
1 tablespoon fresh lemon juice |
4 tablespoons unsalted butter, melted |
1/2 cup heavy cream, warmed |
salt & freshly ground black pepper, to taste |
2 tablespoons snipped fresh chives |
Directions:
1. Place the parsnips in a saucepan with water to cover. Add the bouillon and lemon juice.
2. Simmer for 20 minutes or until very tender; drain.
3. Mash, adding the butter and cream. Season with salt and pepper.
4. Serve immediately, garnished with snipped chives.
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