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Recipe

Mashed Parsnips with Lemon and Herbs

Scott Phillips

Servings: four.

This rustic mash is just as rich and satisfying as the best mashed potatoes you’ve ever had. It’s especially good with broiled fish or roast chicken. 

Ingredients

  • Kosher salt
  • 2 lb. medium parsnips, peeled, cored, and cut into 1-1/2- to 2-inch pieces
  • 1/4 cup crème fraîche
  • 2 Tbs. unsalted butter
  • Finely grated zest of 1 small lemon, plus 1 Tbs. juice
  • Freshly ground black pepper
  • 1 Tbs. chopped fresh chives, mint, parsley, dill, or a mixture

Nutritional Information

      Calories (kcal) : 280
      Fat Calories (kcal): 110
      Fat (g): 12
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 3.5
      Cholesterol (mg): 30
      Sodium (mg): 740
      Carbohydrates (g): 42
      Fiber (g): 10
      Protein (g): 4

Preparation

  • Bring a large pot of salted water to a boil. Add the parsnips 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.

    Return the parsnips to the pot and mash them with a potato masher, keeping them rather rough. Stir in the crème fraîche, butter, lemon zest, and juice. Season to taste with salt and pepper. Transfer to a warm serving bowl and sprinkle with the chopped herbs.

Reviews

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Reviews

  • cozette | 04/14/2016

    Delicious! I would recommend reheating and holding (if necessary) in a double boiler. I used a Meyer lemon but it didn't have enough punch. Will use a Lisbon or Eureka next time. Great alternative to mashed potatoes.

  • dcbrush | 08/06/2010

    This was a DELICOUS alternative to mashed potatoes. Will definitely make again.

  • Auralyn | 02/24/2010

    I was so excited to have found a recipe for parsnip puree, that I had tasted at a great restaurant and loved, but I was disappointed in the results. I did not enjoy the tanginess of the lemon and sour cream with this vegetable, and I thought the texture was too thick. I will try parsnip puree again, but not like this.

  • tjordan125 | 12/18/2009

    Very good, and an unusual taste. It's also rather rich. A good accompaniment to beef, in my opinion. I will definitely make this again.

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