Potatoes and parsnips mashed together with a little garlic, sour cream and butter make a surprisingly tasty side dish. The parsnips add a slightly sweet and spicy taste to the potatoes that I really enjoyed.
Hurricane Sandy is keeping most of us New Yorkers indoors today. So far I haven’t lost power so I figured I would share this recipe in case I do later (crossing fingers I won’t).
I had bought these parsnips the other day with no real plans for them, and decided I would try them mixed into my mashed potatoes. Parsnips, quite honestly are not a vegetable I grew up eating, so I never really know what to do with them. In the past, I’ve added them to stews and soups but I was pleasantly surprised how well they tasted mixed in with potatoes. My husband agreed, and they made a wonderful side dish to the roast beef I prepared in the oven.
Do you have a favorite way you enjoy parsnips? Would love to hear how you prepare them!
Potato Parsnip Puree
Servings: 6 • Size: over 3/4 cup • Old Points: 2 pt • Points+: 4 pts
Calories: 142 • Fat: 3.5 g • Protein: 4 g • Carb: 27 g • Fiber: 4 g • Sugar: 5.5 g
Sodium: 597.8 mg
- 1 lbs russet (baking) potatoes, peeled and cut into 2-inch pieces
- 1 lb parsnips, peeled and cut into 1-inch pieces
- 3 cloves garlic
- 1 sprig rosemary
- 1/2 tbsp salt, plus more to taste
- 1/4 cup light sour cream
- 1/4 cup 2% milk
- 1 tbsp unsalted butter
- pinch of black pepper
Cover potatoes, parsnips and garlic with 1 inch of water in a 4 to 6-quart pot, then add sprig of rosemary and salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.
Drain vegetables in a colander. Discard rosemary and mash warm vegetables along with sour cream, butter, pepper, and remaining pinch of salt, to taste; stir to combine well.
Makes 5 cups.
- ^ roast beef (www.gordon-ramsay-recipe.com)