For all you potato lovers out there, I would like to introduce you to your new best friend- the Parsnip. I like the think of parsnips as guilt free potatoes. You can roast them, you can boil them you can mash them, put them in a stew, make them into soup- the options are endless. Although they are higher in carbohydrate compared to many vegetables, they are certainly lower than that of the potato and have much more nutritional value. Parsnips have more than four times as much fiber as do potatoes. Additionally, they are an excellent source of folate, Potassium and Vitamin C. Can't hurt, right?
If you've never seen a parsnip, they basically look like very large white carrots and can be treated very similarly. Peel, chop, cook! Today we are going to peel, chop, boil and MASH to turn these puppies into the perfect substitute for mashed potatoes. They are not only cheesy and delicious, but are a bit easier on the waistline. Enjoy!
Parmesan Chive Parsnip Mash
Ingredients- makes 6 servings
1 1/4 lbs Parsnips, peeled and chopped into even chunks
3 TBS Butter
1/4 cup Heavy Cream
1/4 cup Whole Milk
1/4 cup freshly grated Parmesan
2 TBS Chives, finely chopped
Salt and Pepper
1. Bring a medium pot of water to a rolling boil. Toss in the chopped parsnips. Boil for 10 minutes or until a skewer can very easily pierce the parsnips. Drain in a colander and return to the pot.
2. Using a potato masher, start to break up the parsnips. Add the heavy cream, milk and butter and continue to mash until the parsnips come to the consistency of chunky mashed potatoes. If you want softer parsnips add more milk.
3. Mix in Parmesan and chives. Taste and adjust seasoning with salt and pepper.