I have been so intrigued by the wonderful parsnips available at the moment (see the soup that I made yesterday) that I made a great mash using them.
Parsnips cook quicker than the more dense carrots, so you can either add the parsnips a little time after the carrots, or, like me, love the texture of mashed parsnips with partly mashed carrots.
It is so very easy. Take about 2 or 3 good sized carrots and the same number of good sized parsnips. If they are small, use more. Peel and slice them, and steam or boil them together until cooked. Mash them together with a large piece of butter, about 1 – 1.5 Tblspns. Add salt and pepper and serve. Delicious.
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More Cooking, Food and Recipes:
You know, I have not cooked much at all with parsnips. I used them in a root vegetable cobbler once, but that’s about it. I wonder if they’re more popular overseas than here in the U.S. You have definitely piqued my interest with your last two posts. I may have to seek some out at the grocery store next time I’m there.
Maybe this winter you can look for good, fleshy ones and try them again. They are an English veggie, really, and do well in cold weather. Keep a look out and maybe they will come your way.
new recipe for looks good thanks for sharing
I am glad that you like it. Thanks for dropping by.
delicious! they do make a good pair, don’t they
They sure do. Thanks for dropping by.
Hello, Thanks for visiting and your wishes for my mom. This is my first visit to your blog. I went through the Ghee-Whiz post. Its very descriptive and so useful! Look forward to try many recipes from here. Thanks.
I am glad that you came by. I look forward to your next visit.
Sounds like a very good idea!
Have a wonderful day and don’t forget to check out chocolate-making kit giveaway on my site
Margot
Another new recipe for us to try. To be quite honest I don’t think I’ve ever had parsnips.
Chris, you must try them. They are a great winter vegetable, beautiful of you get good quality ones. Thanks for dropping by.