Many vegetables aren’t loved, but some are downright ignored. Parsnips tend to go unnoticed, even though they make a tasty and substantial addition to many dishes. The mildly sweet flavor really comes through when parsnips are simply roasted or boiled and mashed. Here’s a simple yet impressive recipe for making mashed parsnips.
Parmesan Parsnip Mash
1 pound parsnips, peeled and cut into chunks
4 cups cold water
1/2 teaspoon coarse salt
1 tablespoon extra virgin olive oil
1/4 cup fat-free (0%) plain Greek yogurt
1/8 teaspoon coarse salt
Freshly ground black pepper
1/4 cup freshly shredded Parmesan cheese
In a 3-quart saucepan combine parsnips, water and 1/2 teaspoon salt. Bring to boiling; reduce heat and simmer 20 to 25 minutes until parsnips are very tender. Drain; return parsnips to saucepan. Mash with a potato masher or fork. Stir in olive oil, yogurt, 1/8 teaspoon salt and pepper to taste. Stir in half of the Parmesan cheese. Spoon into a serving bowl. Sprinkle with remaining Parmesan cheese.
Makes 4 servings
Tip: If you prefer a creamier texture and milder flavor, use potatoes in place of some of the parsnips. Try 1/2 pound parsnips and 1/2 pound potatoes.