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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

  • Samlu | 10/13/2018

    I LOVE this dish. Did not core the parsnips so as not to waste anything. Since the creme is not something I usually have on hand I used Greek yogurt and a little cream.
    Yummy!

  • 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.

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