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. 


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 has been cooking and writing recipes since she was a a young girl. 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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