Rough-Mashed Parsnips and Potatoes
This streamlined dish gets its appeal from a great flavor combination and a rustic coarse texture. It's nice with roasted pork tenderloin or lean leg of lamb.
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
Dairy
Potato
Vegetable
Side
Vegetarian
Wheat/Gluten-Free
Parsnip
Winter
Bon Appétit
Pescatarian
Peanut Free
Tree Nut Free
Soy Free
No Sugar Added
Kosher
- 1 bay leaf
- 1 tablespoon butter, melted
Preparation Combine potatoes, parsnips and bay leaf in medium saucepan. Add enough cold water to cover vegetables. Bring to boil. Reduce heat to medium and simmer until vegetables are very tender, about 20 minutes. Drain well; discard bay leaf. Return vegetables to same saucepan. Add 1/2 cup milk and mash vegetables to coarse puree. Add more milk, if desired. Season to taste with salt and pepper. Transfer to bowl. Drizzle with melted butter and serve. Per serving: calories, 169; total fat, 3 g; saturated fat, 1 g; cholesterol, 6 mg Nutritional analysis provided by Bon Appétit
