Mashed Parsnips

Rich, sweet, and soothing.

Okay, raise your hand if you’ve updated your blog in recent memory.

Not so fast, self.

I wish I could give you a reasonable excuse.  But I can’t.  Writing malaise and a renewed interest in exercising are the real culprits.  Thankfully good friends and fellow foodies have kept me in touch with my love of food.  A few fine folks got together over at the house of one Jack Yang.  Jack runs eatinginabox.com and has made a cameo here for our Haggis making adventure.  This time however, we went to the cutting edge of food preparation technique, sous vide.  Dubbed the “Sous Vide Summit” here are two exceptional write ups (One Two) of one of the most enjoyable and educational food related get togethers I’ve ever been to.

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Pale brother of the carrot, the parsnip is richer than its orange kin in vitamins and minerals.  On top of that, I’ve found that a big bag of them are pretty darn cheap, too.  Thrifty parents looking to get their children to eat more veggies, take note.

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A quick peel, a slice down the middle and the parsnips were ready for cooking.

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Into a milk filled pot they went with a little salt for seasoning.  I cranked the heat and brought the milk up to a boil.

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When the parsnips halves were just breaking apart with a little force, I yanked them off the heat and removed them from their milk bath.  The milk was saved just in case the mashed parsnips needed extra moisture after being mashed.

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Now, the recipe calls for a lot of butter.  Julia Child might even give pause if I told her how much butter I was supposed to add to the mashed parsnips.  Okay, probably not.  But let me put it like this: I compromised and used only one stick of butter.  Yeah, a whole stick is me reducing the required amount.

While the parsnips were still hot, I slowly added the butter tablespoon by tablespoon until all of it had been fully incorporated.  A dash of salt and pepper and the recipe was completed.

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So, let’s see here:

Rich. Oh, you better believe that’s a check.

Sweet.  The normal sweetness of the parsnip is tough to describe, because it’s such a unique flavor.  Tasty for sure, but unlike any other mashed root vegetable I’ve ever eaten, and that’s a good thing.  Check.

Soothing.  Do you find mashed potatoes to be homey and comforting?  I do, and this recipe elicits the same feelings for me.  Check here as well.

May I make a suggestion?  Next time you want some mashed potatoes, try making mashed parsnips instead.  You might just find out that you really, really liked parsnips and you never knew.  At least, that’s what happened to me.

One down, fifty one to go.

9 thoughts on “Mashed Parsnips

  1. I just made this this weekend, and used the suggested amount of butter. In the future I will definitely cut down on that. It was verry good though

  2. I love parsnips! Had a similar moment when I had one for the first time – finding out how much I liked them after so many years of not knowing what I was missing. And butter makes everything better. :)

  3. Ryan! I have been craving parsnips lately. We are psychic twins. Also insane, because it is way too hot for parsnips.

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  5. Hank! I’m gonna be honest with you: They were cheap. It was easy. I needed a post. ;)

    Paula, I hope Eater is treating you well!

  6. I would like to do this parsnip recipe in advance – can it be frozen and then reheated. Sounds delicious!
    thanks

  7. my mom’s health has unfortunately put an end to mashed potatoes…. instead i make her a mash of parsnip, turnip and ginger. try it!

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