2 pounds parsnips
2 pounds Yukon Gold potatoes
1 stick butter
½ cup heavy cream
3 tablespoons crème fraiche or sour cream
Kosher salt and freshly ground white pepper
Peel and chop the parsnips and potatoes into chunks. Place the potatoes into a large saucepan then add the parsnips on top and cover generously with cold water. Add kosher salt to taste.
Bring to a boil, reduce the heat and simmer gently for 15-20 minutes or until the vegetables are fork tender. Drain the water from the pan and mash the vegetables with a potato masher or rice with a ricer. Add the butter, cream and crème fraichel and stir to incorporate evenly.
Adjust the seasoning by adding pepper and more salt.
Serves 8 – 10.
2 pounds parsnips
2 pounds Yukon Gold potatoes
1 stick butter
½ cup heavy cream
3 tablespoons crème fraiche or sour cream
Kosher salt and freshly ground white pepper
Peel and chop the parsnips and potatoes into chunks. Place the potatoes into a large saucepan then add the parsnips on top and cover generously with cold water. Add kosher salt to taste.
Bring to a boil, reduce the heat and simmer gently for 15-20 minutes or until the vegetables are fork tender. Drain the water from the pan and mash the vegetables with a potato masher or rice with a ricer. Add the butter, cream and crème fraichel and stir to incorporate evenly.
Adjust the seasoning by adding pepper and more salt.
Serves 8 – 10.
Speak Your Mind