Prep 20 mins
Cook 20 mins
This is a delicious side dish, which goes really well with pork, chicken, beef or lamb. As an alternative presentation, transfer puree to a pastry bag with a large star tip and pip individual portions onto a baking sheet. Sprinkle with cheddar cheese and bake until cheese melts.
- 2 lbs parsnips
- 2 lbs potatoes
- 1⁄3 cup heavy cream (more as needed)
- 3 -4 tablespoons butter, to taste,plus additional for topping
- salt & freshly ground black pepper
- 2 tablespoons freshley grated nutmeg, to taste
- 1 lb white cheddar cheese, grated
- Peel parsnips and potatoes and cut into small pieces.
- Combine in a deep saucepan, cover with water and cook until tender.
- Whip potatoes and parsnips with cream and butter to the consistency of mashed potatoes.
- Season with nutmeg, salt and pepper.
- Butter a 9 by 13 inch dish.
- Layer the bottom with half the potato parsnip mixture and top with half the grated cheese.
- Repeat, finishing with remaining cheese on top.
- Dot with butter.
- Bake in a 350*F oven for 15 to 20 minutes, or until hot.
For no other reason that I wondered what a parsnip was I tried this and really liked it. I put them together like the recipe says but did them in individual ramekins. I omitted the nutmeg and just seasoned with salt and pepper. This was an excellent, easy side dish.