Recipe courtesy of Food Network Kitchen
Whipped Parsnips
Total:
30 min
Active:
10 min
Level:
Easy
Total:
30 min
Active:
10 min
Level:
Easy

Directions

Peel and chop 1 pound parsnips and 1 large russet potato; put in a saucepan with 2 garlic cloves. cover with water, add kosher salt and bring to a boil; cook until soft, 20 minutes. reserve 1/2 cup cooking water, then drain the vegetables and return to the pan. add the reserved cooking liquid, 1/3 cup sour cream, 3 tablespoons butter, 1 teaspoon salt, and nutmeg to taste. beat with a mixer until smooth. season with pepper.

Photograph by Christopher Testani

Categories:
More from:

Easter

IDEAS YOU'LL LOVE

Drop Biscuits

Recipe courtesy of Ree Drummond

Carrot Cake

Recipe courtesy of Alton Brown

Asparagus Soup with Herbed Goat Cheese

Recipe courtesy of Giada De Laurentiis

Parsnip Salad

Recipe courtesy of Dave Lieberman

Parsnip Crisps

Recipe courtesy of Alton Brown

Parsnip Puree

Recipe courtesy of Tyler Florence

Parsnip Pancakes

Recipe courtesy of Union Square Cafe

Parsnip Puree

Recipe courtesy of Guy Fieri

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking