Potato and parsnip mash

Place the potatoes and parsnips in a medium pot. Add teaspoon salt and bring to a boil. Mashed potatoes are one of the ultimate comfort foods, but even they can get a little tired.

Here we mix sweet parsnips and earthy potatoes, then fold them together with extra-virgin olive oil, for a simple change that makes a world of flavor difference. Put the potatoes and parsnips in a large heavy-bottomed saucepan, cover with cold water and salt it generously.

Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables.

I had bought these parsnips the other day with no real plans for them, and decided I would try them mixed into my mashed potatoes. Parsnips, quite honestly are not a vegetable I grew up eating, so I never really know what to do with them. Get this mashed potato recipe and more at Chatelaine.

If you wante however, to make a pure parsnip puree, you would just follow the recipe without using potatoes and at the en you put the parsnips through the blender.

There are also a few little secret tips that we use to get the taste right. The first thing to get right is the correct type of potato. Mash parsnips, cup reserved warm milk, butter, thyme, and pepper together in the pot using a hand mixer or by blending in a blender. Add more milk, salt, or pepper as desired.

Mashed Potatoes and Parsnips with Chives and Parsley. Mash : Using a potato masher, mash the parsnips and potatoes until nicely mashed. By The Good Housekeeping Test Kitchen. No one will know that this creamy side has an extra veggie tucked inside.

Now add the milk and oil and mash the parsnips vigorously, until smooth. They won’t look as smooth as potato mash but a quick taste will tell you if there are any lumps left. Adjust the seasoning, if necessary, and serve immediately.

The sweetness of the parsnips is balanced by adding potatoes. If your parsnips are very large, cut out the woody core before cooking them. In a large saucepan, melt tablespoons butter over medium heat.

Add leeks, and cook, stirring occasionally, until softene about minutes.

Plus they are only 1calories a serving! The more I travel and meet up with the friends I’ve made through blogging the more I realize how much we as people need. Carrot, Potato, and Parsnip Mash. Mash mixture with a potato masher.

Stir in chives, salt, and pepper. Oxmoor House Healthy Eating Collection. Combine the sweet potato and parsnip slices, cream, butter, salt and half of the horseradish in a 3- or 4-quart saucepan with a tight-fitting lid. Heat over low heat, stirring occasionally, until the vegetables have softened.

Remove from heat and mash with a potato masher to desired texture. Cook potatoes and parsnips in large pot of boiling salted water until very tender, about minutes. Return potatoes and parsnips to pot. Drain and mash with seasoning and enough milk to make a creamy consistency.

Tip the meat mixture into a 1. Bake for minutes or until the potato topping is lightly golden. Serve with steamed broccoli or Savoy cabbage.