Parsnip Mash Recipe
You can make this a few hours ahead, and then reheat using a bit of milk or butter.
- Cut parsnips lengthwise, remove the woody core, and then cut into chunks.
- Cook 10 to 15 minutes in boiling water (no salt needed) till tender. Drain but don't return to pan just yet.
- Place the pan over low heat and melt the butter with the cumin, along with a dash of nutmeg and a healthy amount of black pepper. Stir in the milk, heat a bit, then dump the parsnips back in and mash until relatively smooth.
- Season further to taste and serve hot.
You can save the water used for cooking the parsnips and freeze for future use in a soup or as a stock, etc.
Tried this recipe?Let us know how it was!