Parsnip is one of the types of green that can be boiled and mashed by
themselves for a very sweet puree that goes well with pork and smoke
ham. This mixture of parsnips and potato is a slightly more balanced
puree that complements everything from grilled tuna steaks to a juicy
pink rib roast of beef.
Makes 6 servings
1 pound young parsnips, trimmed, peeled, cored if necessary, cut into 1
inch lengths, boiled in salted water to cover until tender, about 6
minutes, and drained
1 large Russet potato, peeled, cubed, boiled in salted water to cover
until very tender, about 15 minutes and drained
1 teaspoon grated fresh ginger
2 tablespoons butter
About 1/4 cup heavy cream
Salt and freshly ground black pepper to taste
Chopped fresh parsley
Mash the parsnips and potato together with a potato masher or put them
through a ricer. Beat in the ginger and butter. Beat in enough cream, 1
tablespoon at a time, to make the puree the consistency you prefer -
from very stiff to light and fluffy. Season well with salt and pepper.
Serve this simple cooking recipes very hot, garnished with the parsley.
Variation: just before serving the puree, stir in
1/4 cup thinly sliced
green onions that have been cooked over medium heat in 1 teaspoon
butter until tender. The onions should melt into the puree.