Mashed Parships With Lemon and Herbs

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: 30 mins
• 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.