Mashed parsnips, potatoes, and apple
1 pound(s), peeled and cut into 1/2-inch slices
Uncooked Yukon gold potato(es)
1 pound(s), peeled and cut into 3/4-inch chunks
1 large, McIntosh variety, peeled, cored, and cut into 3/4-inch chunks
2 Tbsp, unsalted
½ tsp, chopped
- Combine parsnips, potatoes, apple, and water in large saucepan and set over medium heat. Cook, covered, stirring occasionally, until vegetables are softened, about 20 minutes.
- Meanwhile, melt butter in small nonstick skillet over medium heat and cook until butter starts to foam. Swirl pan and cook until foam subsides and milk solids turn brown. Pour over parsnip mixture.
- With potato masher, mash parsnip mixture until it forms a coarse puree. Stir in thyme, salt, and pepper. Stir water if mixture seems dry, reheating over low heat if needed.
- Per serving (about 3/4 cup)