Parsnip is considered to be a winter vegetable, yet is available year round. Try this spectacular mash at your next family gathering.
Serves four to six
For a varation on this recipe, substitute one pound of parsnips for carrots for a colourful look.
Ingredients:
• 2 pounds parsnips, peeled
• 4 cups chicken broth (canned is fine) .... ( water with a dash of salt works well too)
• Finely grated zest and juice of 1 1/2 lemons
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup heavy (whipping) cream
• 2 tablespoons chopped fresh dill leaves
Directions:
Salt and freshly ground black pepper, to taste
1. Cut the parsnips in half lengthwise and then in half crosswise. Place them in a large pot and add the broth, 4 cups water, and 1 tablespoon of the lemon juice. Bring to a boil. Then reduce the heat to medium and simmer until the parsnips are very tender, about 20 minutes.
2. While the parsnips are cooking, melt the butter in the cream in a small saucepan over low heat.
3. Drain the parsnips well, place them in a food processor, and puree, adding the cream mixture through the feed tube while the machine is running.
4. Transfer the pureed parsnips to a serving bowl. Add the lemon zest, the remaining lemon juice, and the dill. Season with salt and pepper. Serve immediately.
Note: This dish can be prepared up to 6 hours ahead, covered, and refrigerated. Reheat it, covered, in a 350°F oven for 15 to 20 minutes.
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