Mashed Parsnips with Lemon and Herbs

Mashed Parsnips with Lemon and Herbs
Photo by Scott Phillips


  • Finely grated zest of 1 small lemon, plus 1 Tbs. juice
  • ¼ cup crème fraîche
  • 2 lb. medium parsnips, peeled, cored, and cut into 1-½- to 2-inch pieces
  • 1 Tbs. chopped fresh chives, mint, parsley, dill, or a mixture
  • 2 Tbs. unsalted butter
  • Freshly ground black pepper
  • Kosher salt

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

View full recipe at Fine Cooking


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