Christopher Testani
Parsnips are naturally sweet and not too starchy, which makes for an ultra-silky mash.
Ingredients
8 Servings
1
pound parsnips, peeled, thinly sliced
2
garlic cloves, thinly sliced
½
cup heavy cream
½
cup whole milk
2
tablespoons unsalted butter
Kosher salt
Preparation
Step 1
Bring parsnips, garlic, cream, milk, and butter to a boil in a medium saucepan. Reduce heat, cover, and simmer until parsnips are very soft, 10–15 minutes. Uncover and cook until liquid is reduced by half, about 5 minutes; season with salt. Purée in a blender until smooth.
Step 2
DO AHEAD: Purée can be made 1 day ahead. Let cool; cover and chill. Reheat over medium-low, stirring often.
Nutrition Per Serving
Calories (kcal) 130 Fat (g) 9 Saturated Fat (g) 6 Cholesterol (mg) 30 Carbohydrates (g) 12 Dietary Fiber (g) 3 Total Sugars (g) 3 Protein (g) 2 Sodium (mg) 20