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Prep Time: 25 Minutes Cook Time: 23 Minutes |
Ready In: 48 Minutes Servings: 8 |
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Peppery parsnips and buttery Yukon gold potatoes yield a light yet rich mashed vegetable side. Ingredients:
1/2 teaspoon salt, divided |
2 tablespoons unsalted butter |
3 cups peeled, cubed yukon gold potatoes (about 2 large) |
3 cups peeled, chopped celeriac (celery root) |
1 1/2 cups chopped parsnips (about 2) |
1/4 cup finely chopped onion |
1 cup fat-free, less-sodium chicken broth |
1/2 cup water |
1 fresh thyme sprig |
1/4 teaspoon freshly ground black pepper |
1/4 cup half-and-half |
Directions:
1. Combine 1/4 teaspoon salt and next 8 ingredients in a large saucepan. Bring to a boil over medium heat; reduce heat, and simmer, covered, 15 minutes or until potato is tender and liquid is almost evaporated. Remove from heat.
2. Discard thyme sprig. Stir in remaining 1/4 teaspoon salt, pepper, and half-and-half. Mash with a potato masher until almost smooth.
3. Note: Though the menu serves 6, this recipe makes enough for 8 servings. Refrigerate the extra servings to enjoy the next day as a side to chicken, beef, or fish.
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