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.
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.
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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.
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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