by merrill
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Photo by Sarah Shatz
2 large garlic cloves, peeled Ask a question about this ingredient
2 pounds parsnips, peeled and cut into 1-inch pieces Ask a question about this ingredient
12 ounces yellow potato, peeled and cut into slightly larger pieces than the parsnips Ask a question about this ingredient
4 to 6 cups chicken stock (homemade or low sodium) Ask a question about this ingredient
Salt Ask a question about this ingredient
3/4 cup crème fraîche Ask a question about this ingredient
2 tablespoons unsalted butter, softened Ask a question about this ingredient
Large pinch freshly grated nutmeg Ask a question about this ingredient
Lots of freshly ground black pepper Ask a question about this ingredient
Combine the garlic, parsnips, potato and enough stock to cover the vegetables in a large saucepan. Add a generous pinch of salt and bring to a boil over high heat. Reduce the heat and simmer for about 20 minutes, until the vegetables are quite tender.
Ask a question about this stepScoop out about a cup of the hot stock and set aside. Drain the vegetables and return them to the pot. Mash with the crème fraiche and butter, leaving the mixture slightly chunky. (You can use a food mill or a ricer if you prefer a smooth puree.) If the mash seems at all dry, stir in some of the leftover stock, and keep the rest for just before serving.
Ask a question about this stepStir in the nutmeg and season with salt and pepper to taste. Keep warm and covered, reheating over medium-low heat just before serving and adding a little more stock if necessary. This can be made a day or two ahead of time and refrigerated.
Ask a question about this stepExcellent! I served this with beef short ribs. I told my guests that it was mashed potatoes with a few parsnips thrown in; they loved it! And even better, this was a hostess' dream - I made the dish in the morning, refrigerated it, and re-heated in a double boiler before serving. And, inspired by AntoniaJames' suggestion, I intend to use the cooking liquid for a bean soup - too good to discard. I used creme fraiche and I definitely think it contributed greatly to the taste, but I can see using sour cream or heavy cream in the future, if need be.
Great idea to serve it with short ribs! I bet the tang of the parsnips and creme fraiche cut the richness of the beef really nicely. Will have to try the combo myself very soon...
I used the cooking liquid from these to make my Everyday Potato Bread. Positively sublime!! One of the best Pullman loaves I've ever made, seriously. ;o)
Great base idea for something mashed! I modified a bit since I didn't have all the ingredients. I did about 50/50 parsnips and plain baking potatoes, boiled them in vegetable stock (incl tomato in the stock) along with the garlic cloves. When done, I strained all the stock out because it was a bit too red - so then I added a bit of heavy cream and smashed it all with a potato masher. Left it a bit chunky for textural differences between the parsnips and potatoes.
Delicious. I had to make it with sour cream out of necessity, and it was still really good. An excellent way for me to use up those parsnips I keep getting in my produce bin.
Brette is the Editorial Assistant of Food52.
Made these last night and they were fantastic!
Thanks for sharing!