Whipped Parsnips

Whipped Parsnips

Parsnips are often overlooked in the typical American diet.  I like them because they are tasty, healthy and are a great winter vegetable.  If you are looking for a good side dish to replace mashed potatoes try Whipped Parsnips and you may just start adding them to your dinner regime. 

INGREDIENTS

1 Pound Parsnips

1 Large Russet Potato

3 Garlic Cloves

1 Tablespoon Kosher Salt

1/3 Cup Sour Cream

4 Tablespoons Butter

1 Teaspoon Kosher Salt

1/8 Teaspoon Grated Nutmeg

1/4 Teaspoon Freshly Ground Pepper

Peel and chop the parsnips.  Peel and chop the potato.  Place the parsnips, potatoes and garlic cloves into a large pot.  Cover with water and add 1 tablespoon kosher salt.  Bring to a boil and cook for 20 minutes.  You will want the parsnips to be soft.  Reserve 1/2 cup of the cooking water.  Drain the vegies and then return them to the pan.  Add the 1/2 cup cooking water and the sour cream.  Add the butter, 1 teaspoon kosher salt, grated nutmeg and pepper.  With a hand mixer beat on the medium speed for 3 to 4 minutes until all of the ingredients are nice and smooth.  Transfer to a serving bowl and serve warm.  Serves 4

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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