Mashed Parsnips and Potatoes with Fresh Herbs
A cousin of the carrot, celeriac and parsley root, parsnips grew wild in Europe and were considered a luxury item for the aristocracy of ancient Rome. They were brought to the United States in the 16th century, but haven’t been given the attention they truly deserve.
Here at Full Circle we are lovers of this delicious tuber, which can be added to your roasting mix, sliced thin and deep-fried as chips, or, as below, made into mashers. You can also substitute parsnips for any roasted potato recipe – and don’t forget to use the Truffle & Salt!
- 1 pound Parsnips, halved and sliced into 1/2 inch chunks.
- 1/2 pound golden potatoes or red potatoes, similarly prepped.
- 3 Tbsp unsalted butter
- 3/4 heavy cream
- 1 Tbsp fresh minced herbs, rosemary, thyme, oregano (any or all can be used)
- 1 Tbsp minced garlic
- 2 tsp salt and pepper mixed
- 1/2 Tbsp fresh minced parsley
- Steam parsnips and potatoes for 10-15 minutes (they can also be boiled, though steaming vegetables preserves more of their nutritional value) or until easily mashed with a fork.
- Place in large, warm, mixing bowl and add butter, cream, and herbs.
- Mash together by hand until slightly chunky and creamy.
- Salt and pepper to taste, mix in parsley and serve.