Whipped Parsnips

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
Share This Recipe

Directions

  1. 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.

Roasted Parsnips and Carrots

Two-Ingredient Pizza Dough

Two-Ingredient Banana Pancakes

Garden Vegetable Soup

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts