Mashed parsnips, potatoes, and apples
2
Points®
Total time: 40 min • Prep: 15 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Parsnips look like white carrots but are sweeter and starchier so they’re great for mashing.
Ingredients
Uncooked parsnip
1 pound(s), peeled and cut into ½-inch slices
Uncooked Yukon gold potato
1 pound(s), peeled and cut into ¾-inch chunks
Apple
1 large, McIntosh variety, peeled, cored, and cut into ¾-inch chunks
Unsalted butter
2 Tbsp
Fresh thyme
½ tsp, chopped
Table salt
1 tsp
Black pepper
⅛ tsp
Instructions
1
In a large saucepan over medium heat, cook the parsnips, potatoes, apple, and 1 cup water, covered, stirring occasionally, until the vegetables are softened, about 20 minutes.
2
Meanwhile, in a small skillet over medium heat, cook the butter until it starts to foam. Swirl the pan and cook until the foam subsides and the milk solids turn brown. Pour over the parsnip mixture.
3
With a potato masher, mash the parsnip mixture until it forms a coarse purée. Stir in the thyme, salt, and black pepper. Stir in water if the mixture seems dry, reheating over low heat if needed.
4
Serving size: about ¾ cup
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