Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: American Classics, Comfort Food, Cooking Light, Dinner, Healthy & Whole Foods, Kid Friendly, Make Ahead, Side Dishes, Sunday Dinner, Vegetables, Vegetarian, Week Nights, Winter Warmth
Yields or Serves:
Tags: American Classics, American Diet, Butter, Comfort Food, Cooking Light, Dinner, Garlic, Garlic Cloves, Grated Nutmeg, Healthy & Whole Foods, Kid Friendly, Kosher Salt, Light Side, Make Ahead, Mashed Potatoes, Parsnips, Pepper, Potatoes, Russet Potato, Russet Potatoes, Side Dish, Sour Cream, Sunday Dinner, Vegetables, Vegetarian, Victoria Hart Glavin, Week Nights, Whipped Parsnips, Winter Vegetable, Winter Warmth
Whipped Parsnips
Parsnips are often overlooked in the typical American diet. I like them because they are tasty, healthy and are a great winter vegetable. If you are looking for a good side dish to replace mashed potatoes try Whipped Parsnips and you may just start adding them to your dinner regime.
INGREDIENTS
1 Pound Parsnips
1 Large Russet Potato
3 Garlic Cloves
1 Tablespoon Kosher Salt
1/3 Cup Sour Cream
4 Tablespoons Butter
1 Teaspoon Kosher Salt
1/8 Teaspoon Grated Nutmeg
1/4 Teaspoon Freshly Ground Pepper
Peel and chop the parsnips. Peel and chop the potato. Place the parsnips, potatoes and garlic cloves into a large pot. Cover with water and add 1 tablespoon kosher salt. Bring to a boil and cook for 20 minutes. You will want the parsnips to be soft. Reserve 1/2 cup of the cooking water. Drain the vegies and then return them to the pan. Add the 1/2 cup cooking water and the sour cream. Add the butter, 1 teaspoon kosher salt, grated nutmeg and pepper. With a hand mixer beat on the medium speed for 3 to 4 minutes until all of the ingredients are nice and smooth. Transfer to a serving bowl and serve warm. Serves 4
