Citrus Spiked Parsnip Mash
All root vegetables are very good mashed. The sweetness of the parsnips and the hint of tartness from the citrus make this a very distinctive side dish. Serve with broiled fish.
Serves: 6 to 8
1 pound parsnips, peeled and cut into 1-inch chunks
1 pound potatoes, peeled and cut into 1-inch chunks
1 orange or lime
1/4 cup whipping cream
2 tablespoons butter
Salt and pepper
1/4 teaspoon grated nutmeg
2 tablespoons fresh chopped parsley
Bring a large pot of lightly salted water to a boil over high heat. Add parsnips and potatoes. Allow water to come back to a boil, reduce heat and simmer uncovered for 20 to 30 minutes until parsnips and potatoes are tender. While vegetables are cooking, zest orange or lime and set zest aside.
When parsnips and potatoes are cooked, drain in a colander. Return to pot and add whipping cream, butter, zest, salt, black pepper and nutmeg. Cut orange or lime in half and squeeze juice into pot. Mash the mixture with a potato masher or process, until smooth in a food processor. Transfer to a serving bowl and sprinkle with parsley. Serve immediately.
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