Sweet and a little spicy, this mash tastes especially good with braised or roasted pork.
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A nice change from mashed potatoes but I found the proportions in the recipe to be off. One batch of the "sauce" was lost on the parsnips. I doubled the "sauce" and still had to add more Dijon before I got a mash where each ingredient (parsnip, Dijon, and honey) could be tasted. The extra butter and cream help if you prefer a smooth texture.
Delicious! I love parsnips and this was just a great and different way of preparing them. Served with pork tenderloin and guest loved it.
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