Mashed Parships With Lemon and Herbs

Submitted by LaJuneBug

"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."

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 4

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.