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| Creamy Mashed Parsnips |
Ingredients
2 1/2 pounds parsnips, peeled and quartered
3 chicken bouillon cubes
1 tablespoon fresh lemon juice
4 tablespoons unsalted butter, melted
1/2 cup heavy cream, warmed
coarse salt
freshly ground black pepper
2 tablespoons snipped fresh chives
Method
Place the parsnips in a saucepan with water to cover. Add the bouillon and lemon
juice. Simmer for 20 minutes or until very tender; drain. Mash, adding the butter and
cream. Season with salt and pepper. Serve immediately, garnished with snipped
chives.
2 1/2 pounds parsnips, peeled and quartered
3 chicken bouillon cubes
1 tablespoon fresh lemon juice
4 tablespoons unsalted butter, melted
1/2 cup heavy cream, warmed
coarse salt
freshly ground black pepper
2 tablespoons snipped fresh chives
Method
Place the parsnips in a saucepan with water to cover. Add the bouillon and lemon
juice. Simmer for 20 minutes or until very tender; drain. Mash, adding the butter and
cream. Season with salt and pepper. Serve immediately, garnished with snipped
chives.
