Mashed Parsnips with Lemon & Herbs

This rustic mash is just as rich and satisfying as the best mashed potatoes you’ve ever had.  It’s especially good with broiled fish or roast chicken. Found in the summer 2010 issue of Fine Cooking’s Fresh & Quick magazine:


Kosher salt

2 lb. medium parsnips, peeled, cored and cut into 1-2 inch pieces (These are usually found near the carrots.  They look like very pale or white carrots.)

1/4 cup créme fraíche

2 Tbs unsalted butter

Finely grated zest of 1 small lemon, plus 1 Tbs. juice

1 Tbs. chopped fresh chives, mint, parsley, dill, or a mix


1. Bring a large pot of salted water to a boil.  Add the parsnips and cook until tender when pierced with a fork, 12-15 minutes. Drain the parsnips in a colander and let them steam under a clean kitchen towel for about 5 minutes.

2. Return parsnips to the pot and mash them with a potato masher, keeping them rather rough. Stir in the créme fraíche, butter, lemon zest and juice.  Season to taste with salt and pepper.

3. Transfer to a warm serving bowl, sprinkle with the chopped herbs, and serve.

What is créme fraíche? The meaning is “fresh cream”. It is produced by a process similar to that of sour cream, with the exception that no ingredients are added.


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