Mashed Parsnips
5
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Try something different than mashed potatoes.
- Ready In:
- 30mins
- Serves:
- Units:
5
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ingredients
- 2 1⁄2 lbs parsnips, peeled and quartered
- 3 chicken bouillon cubes
- 1 tablespoon fresh lemon juice
- 4 tablespoons unsalted butter, melted
- 1⁄2 cup heavy cream, warmed
- salt & freshly ground black pepper, to taste
- 2 tablespoons snipped fresh chives
directions
- Place the parsnips in a saucepan with water to cover. Add the bouillon and lemon juice.
- Simmer for 20 minutes or until very tender; drain.
- Mash, adding the butter and cream. Season with salt and pepper.
- Serve immediately, garnished with snipped chives.
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I usually roast my parsnips with honey but this was a divine new way to make one of my favourite vegetables! The cream added a smooth richness without overwhelming the parsnip taste. I'll be making this again for sure! Made for ZWT6.Reply
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These were delicious! My first time making parsnips, & a great introduction. I used almond milk instead of heavy cream and they still tasted quite rich. With the cream they must be out of this world. Thanks for sharing.Reply
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These were delicious! My first time making parsnips, & a great introduction. I used almond milk instead of heavy cream and they still tasted quite rich. With the cream they must be out of this world. Thanks for sharing.Reply
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I've never really tried parsnips before, so I was very eager to make this dish and try something new. Although I did really enjoy this dish, I made some modifications to it, to suit my tastes. Namely I didn't include the bouillon and both my girlfriend and I were pleasantly surprised.Reply
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wow these are good added only one cube and no lemon juice i really liked itReply
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