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Mashed Parsnips with Lemon and Herbs

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Serves four.

  • by David Tanis from Fine Cooking
    Issue 102

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. 

  • 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

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.

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

Photo: Scott Phillips

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

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.

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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