Mashed 'tater's and Parsnips

Chef Joey Z.'s Note:

This morning my hubby brought me some lovely parsnips fresh out of the garden. They over wintered and he asked that I mash them. I didn't have enough so I added some Yukon Gold potatoes to them and the combination is quite delicious. I didn't peel my potatoes, however that's optional.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 1/2 lbs parsnips
• 1 lb yukon gold potato
• 3 teaspoons bouillon (I used Better then Bouillon Vegetable Base)
• 1 tablespoon lemon juice
• 4 tablespoons margarine (I used vegan earth balance)
• 1/2 cup sour cream (I used vegan sour cream that I heated slightly)
• salt and pepper
• 2 tablespoons chopped green onions

Directions:

1. Peel and chop the parsnips and potatoes into similar size pieces.
2. Simmer in a large pot of water for about 20 minutes, or until very tender.
3. Using a large stand mixer add the potatoes and parsnips and give them a good mix.
4. Add the margarine and warmed sour cream.
5. Season with the salt and pepper.
6. Serve hot with a garnish of green onions.
7. Bon Appetit!

Reviews

[WI Cheesehead]

I made this, but changed the veggie amounts. I only used 2 parsnips, plus added a peeled zucchini that needed to be used. I didn't have non dairy sour cream, so I added some almond milk with the Earth Balance and it turned out good! My kids ate it, even though I could taste a hint of the parsnips. Any more and I think they wouldn't have eaten it. Does the lemon do anything for that? I left it out. Thanks, Chef Joey! I didn't rate, as I changed it so much.