Mashed Parsnips

Name: Mashed Parsnips
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings (about 2 3/4 cups)
Ingredients: 1 pound parsnips, peeled and cut into chunks; 1 clove garlic, peeled; Kosher salt and freshly ground black pepper; 2/3 cup low-sodium vegetable broth; 1/3 cup plain Greek yogurt; Chopped fresh chives, for garnish

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Level: Easy

Total: 35 min
Active: 15 min

Yield: 4 servings (about 2 3/4 cups)

Are y'all familiar with parsnips? I absolutely love them. They're a little sweet and have a subtle earthy flavor. And when mashed, they're the perfect alternative to mashed potatoes.

Level: Easy

Total: 35 min
Active: 15 min

Yield: 4 servings (about 2 3/4 cups)

Ingredients

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1 pound parsnips, peeled and cut into chunks

1 clove garlic, peeled

Kosher salt and freshly ground black pepper

2/3 cup low-sodium vegetable broth

1/3 cup plain Greek yogurt

Chopped fresh chives, for garnish

Directions

Special equipment:

a potato masher, immersion blender or handheld mixer

Place the parsnips and garlic in a medium saucepan with salted cold water to cover. Bring to a boil. Cook until the parsnips and garlic are tender, about 20 minutes. Drain and return to the saucepan. Mash the parsnips and garlic with a potato masher.
Meanwhile, heat the broth in a small saucepan. Add the broth and yogurt to the parsnips, mashing to the desired consistency. To make them very smooth, use an immersion blender. Alternatively, use a handheld mixer for a chunkier consistency. Season with salt and pepper to taste. Sprinkle with the chives before serving.