Buttery parsnips are a perfect accompaniment to a holiday meal. Sweeter in flavor than carrots, this side dish is sure to please your guests.
4 pounds parsnips, peeled and cut into 1/2-inch slices
1/2 cup butter
1/2 cup chicken broth
1/2 cup half-and-half
3/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
How to Make It
Cook parsnips in boiling, salted water to cover in a large saucepan 30 minutes or until tender. Drain.
Process half each of parsnips, butter, broth, and half-and-half in a food processor until smooth, stopping to scrape down sides as needed. Spoon mixture into a large bowl. Repeat procedure with remaining parsnips, butter, broth, and half-and-half; stir in salt and pepper.
Like potatoes, parsnips quickly turn brown when exposed to air, so place in water straight away to avoid oxidation.
2012 Christmas with Southern Living
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