Mashed Parsnips Recipe Video
Ingredients
| Parsnips | 2 Pound, peeled and chopped into pieces | |
| Chicken/Vegetable stock | 4 Cup (64 tbs) | |
| Butter | 1⁄2 Cup (8 tbs) | |
| Salt | 1 Pinch | |
| Heavy cream | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 3623 Calories from Fat 2269
% Daily Value*
Total Fat 252 g388%
Saturated Fat 80.9 g404.6%
Trans Fat 0 g
Cholesterol 1195.7 mg398.6%
Sodium 1142.4 mg47.6%
Total Carbohydrates 41 g13.7%
Dietary Fiber 11.1 g44.5%
Sugars 10.9 g
Protein 282 g564.3%
Vitamin A 58.3% Vitamin C 104.3%
Calcium 25.8% Iron 82.5%
*Based on a 2000 Calorie diet
Directions
1. Take a pot and add parsnips to it.
2. Place the pot on heat and top them with stock. Bring the stock to boil and then turn down the heat. Make it really simmer. Allow it to cook for 15-20 minutes or until the parsnips becomes tender.
3. Drain stock from parsnips and put it in a food processer.
4. In the processor add butter, and a pinch of salt. Blend it well.
5. Add heavy cream to bring it to a perfect consistency.
SERVING
6. Serve Mashed parsnip with chives garnish.
TIPS
If the puree is too thick you may reserve the cooking liquid and use it to thin parsnips.
Editors Review
Parsnips are a deliciously sweet root vegetable in-season after the first frost. So here in the Northeast, Thanksgiving is the perfect time to enjoy them. What Shea make them in this video!Chef
