4 pounds parsnips, peeled and cut into 2-inch pieces (about 12 cups)
1/4 cup butter
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, crushed
1 teaspoon white truffle oil
How to Make It
Combine first 3 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 25 minutes or until tender. Remove parsnips from the pan using a slotted spoon, reserving 1 1/2 cups cooking liquid. Place parsnips in a food processor. With processor on, slowly add reserved 1 1/2 cups cooking liquid; process until smooth. Add butter, salt, pepper, and garlic; process until combined. Spoon mixture into a bowl; stir in oil.
It was just ok. I made it with all parsnips and I couldn't taste the truffle oil even though I used more than the recipe called for. I had made a roast chicken and the gravy from that helped a lot. I'll keep searching for mashed parsnip recipes...
I thought this was okay. I did a parsnip potato mix (mostly parsnip). I like parsnips, but I much prefer regular mashed potatoes. I might try it again with a more equal potato parsnip ratio, but the truffle oil is so expensive I don't know if it's worth it. Unless you already know you like parsnips eaten this way, I would skip it.
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