Recipe 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.
- kosher salt
- 907.18 g medium parsnips (peeled, cored, and cut into 1 1/2- to 2-inch pieces)
- 118.29 ml creme fraiche
- 29.58 ml unsalted butter
- 1 small lemon, finely grated
- 14.79 ml lemon juice
- 14.79 ml fresh herb, chopped (chives, mint, parsley, dill, or a mix)
Directions See How It's Made
- 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.
- 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.