Mollie's Quite Surprising Mashed Parsnips
Yield: 4 to 5 servings
Parsnips are out there, just waiting for you to discover them. Here’s a good way to do that. I guarantee that you will be Quite Surprised by their subtle sweetness.
Notes:
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Parsnips come in many sizes. Try to get small or medium ones (up to 8 inches long) as the giant ones tend to have a tough inner core that doesn’t soften up too well.
- This will keep for up to 5 days in a tightly covered container in the refrigerator, It reheats really well in a microwave.
2 pounds parsnips (about 6 medium ones, approximately 8 inches long, 2-inch diameter)
2 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar (or to taste)
1/2 teaspoon salt (or to taste)
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar (or to taste)
1/2 teaspoon salt (or to taste)
Freshly ground black pepper
- Put up a large saucepan of water to boil.
- Meanwhile, peel the parsnips, and trim and discard the ends. Chop the parsnips into 2- to 3-inch pieces.
- When the water boils, add the cut parsnips, and cook them for about 10 minutes, or until very soft. Use a mesh scooper or a slotted spoon to remove them from the water (shaking out the excess) and transfer them to the work bowl of a food processor. (Remove the saucepan of water from the heat, but don’t dump it out yet.)
- Add the olive oil, vinegar, and salt to the parsnips, and process until very smooth. If they seem a bit dry, add a little of their cooking water. (If you don’t have a food processor, just put everything in a bowl and mash well with a fork or a potato masher.)
- Season to taste with black pepper (correcting the salt and vinegar along the way, if you so choose) and serve hot or warm.
