|Fresh parsnips located near the carrots in grocery|
|Parsnips cut into small pieces for easy cooking|
|Milk and cream are added during cooking|
1 pound of fresh parsnips
4 garlic cloves, smashed or chopped very finely
1 Thyme sprig, leaves chopped finely
1 cup of whole milk
1 cup of whipping cream
1 stick of unsalted butter
salt to taste
Peel parsnips just like you would carrots. Remove tough ends. Add to medium pan the chopped parsnips, thyme, salt and garlic. Add milk and cream and cook over medium heat until parsnips are tender. This will take at least 20 minutes or more. Drain and save liquid, if there is any left after cooking. Cool parsnips and place in blender or food processor. With processor on low speed, add the butter, blend until smooth. This is when you may need to add some of the reserved liquid to get it to a light and fluffy consistency. I have added heated milk a few times to get it to the consistency I like. It just depends on how creamy you want it to be!
My daughter had us over for dinner not too long ago and this was a side she served with a beef brisket she had prepared. I was delighted to see her take the leap from potatoes to parsnips! The choice was well suited and certainly complimented the brisket. The very first time I tasted parsnips was on one of my trips to New Zealand. I had this veggie as a side with a lamb shank. I had no idea what the vegetable was that I was eating. I knew it wasn't a potato and it was prepared with the same consistency of mashed potatoes.....however, I was stumped! Today I normally serve parsnips along side of lamb shanks or a roasted leg of lamb. It is the perfect combination.... the parsnip matches so well with either beef or lamb.