I love mashed potatoes! Garlic mashed potatoes? Even better. But I have to admit that sometimes while I’m mashing I feel like maybe there’s something a little more exciting or different I could be making. Something with the same texture and the same satisfying creaminess.
Well, I found the something! The something is REALLY GOOD. The something is PUREED PARSNIPS (plus a little potato). This is most definitely worth a try! It’s a slightly sweeter play on mashed potatoes, with the same satisfying richness. I seriously love this.
I used a recipe by Stefano Faita, the host of CBC’s In The Kitchen. I have yet to watch the show, but this man definitely knows what he’s doing.
Here is the recipe for the delicious pureed parsnips that I served with my braised beef ribs the other night. They made my tastebuds really happy.
- 5 large parsnips, peeled and cut into large pieces
- 2 small yellow potatoes (or 1 medium one), peeled and cut into large pieces
- 3 tablespoons butter (preferably warmed to room temperature)
- 1/3 cup whipping cream
- Sea salt & ground black pepper to taste
- A pinch of nutmeg
- Olive oil for finishing
1. Boil the parsnips and potatoes in salted water. Boil for about 20 minutes, or until tender. The parsnips may take a little longer than the potatoes, poke them with a fork to make sure they’re soft.
2. Drain well.
3. Add all other ingredients and puree. Adjust seasonings to taste. I used a hand blender and blended until smooth. You can also transfer everything to a food processor and pulse. If you’d like your puree to be creamier, add more whipping cream.
4. Garnish with a drizzle of olive oil overtop before serving.
I don’t make parsnips often, but now I wish that I always had. This recipe is a keeper. It’s short and simple and your friends and fam will love it!