I found this recipe in Martha Stewart Living magazine (Nov 2011), so I thought I'd give it a try. Parsnips isn't a common staple in the South. In fact, many Southerners couldn't identify a parsnip to save their lives. I was guilty of this until a few days ago myself.
This dish tastes a bit like beefed up mashed potatoes and is really delicious. I would recommend adding 1/2 cup of milk or cream because the recipe is a bit dry for my taste.
Ingredients:
1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 pound parsnips, peeled and cut into 1/2-inch pieces
1 1/2 lbs. baby Yukon Gold potatoes, quartered
1 tablespoon plus 1 1/2 teaspoon fresh thyme leaves
Salt and pepper
Directions:
Heat 1 tbsp oil in medium saucepan over medium heat. Cook parsnips with 1/4 teaspoon salt for 5 minutes. Add potatoes and 1 1/2 teaspoons salt; cover with water.
Bring to a boil, then reduce heat. Simmer until parsnips and potatoes are very tender but still hold their shape (12-14 minutes).
Drain parsnips and potatoes. Return empty sauce pan to high heat, allowing remaining water to evaporate. Add remaining 3 tablespoons oil and thyme. Cook until thyme sizzles, about 1 minute. Add parsnips and potatoes, and smash with the back of wooden spoon until combined but still chunky. Season with salt and pepper. [Add cream or milk]. Drizzle with oil.
Refrigerate up to 2 days. Serves 4.
This dish tastes a bit like beefed up mashed potatoes and is really delicious. I would recommend adding 1/2 cup of milk or cream because the recipe is a bit dry for my taste.
Ingredients:
1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 pound parsnips, peeled and cut into 1/2-inch pieces
1 1/2 lbs. baby Yukon Gold potatoes, quartered
1 tablespoon plus 1 1/2 teaspoon fresh thyme leaves
Salt and pepper
Directions:
Heat 1 tbsp oil in medium saucepan over medium heat. Cook parsnips with 1/4 teaspoon salt for 5 minutes. Add potatoes and 1 1/2 teaspoons salt; cover with water.
Bring to a boil, then reduce heat. Simmer until parsnips and potatoes are very tender but still hold their shape (12-14 minutes).
Drain parsnips and potatoes. Return empty sauce pan to high heat, allowing remaining water to evaporate. Add remaining 3 tablespoons oil and thyme. Cook until thyme sizzles, about 1 minute. Add parsnips and potatoes, and smash with the back of wooden spoon until combined but still chunky. Season with salt and pepper. [Add cream or milk]. Drizzle with oil.
Refrigerate up to 2 days. Serves 4.
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