 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
When you only have a few potatoes and want them mashed, fill in with parsnips -a root vegetable similar in shape to a carrot. The first frost of the season turns their starch to sugar, giving parsnips a subtle, sweet taste. Cook potatoes, carrots and parsnips together for a twist on garden-variety whipped potatoes. âLeAnn Bird, West Jordan, Utah Ingredients:
8 medium potatoes, peeled and cut into 1-in. cubes |
4 medium parsnips, peeled and coarsely chopped |
4 medium carrots, peeled and coarsely chopped |
8 cups water |
2 teaspoons salt |
1/2 teaspoon pepper |
minced fresh chives or parsley, optional |
Directions:
1. Place the first four ingredients in a Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until vegetables are tender.
2. Drain, reserving 1/2 cup cooking liquid. Place vegetables in a large bowl; add the salt, pepper and reserved cooking liquid. Mash until creamy. Garnish with chives if desired. Yield: 6 servings.
|
|