Special Diet Notes: Smashed Potatoes and Parsnips with Garlic Olive Oilīy ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and generally top food allergy-friendly. Test the tenderness of the potatoes with a fork. Combine the pieces in a large pot with the parsnips on bottom, along with the stock. Ingredients 5 cups whole milk 10 parsnips, peeled and cubed 1 teaspoon salt cup butter 1 teaspoon dried thyme teaspoon ground black pepper, or more to. Place over high heat, bring to the boil, and cook for 20. Peel the potatoes and parsnips and give them a rough chop. Making them again for xmas! Thank you so much for this recipe. Put the potatoes and parsnips in a large pot with water, making sure that the water completely covers them. Place potato and parsnip in a large saucepan, cover with cold water and season generously with salt. Made these for Thanksgiving- they were amazing. Thanks to Elena for sharing feedback on this recipe via Facebook: Add 1 teaspoon salt, reduce heat, and simmer until just tender, 15 to 20. Cover and bring to a boil over medium-high heat reduce the heat to medium-. Directions Place the potatoes and parsnips in a medium saucepan, add enough cold water to cover, and bring to a boil.
#MASHED POTATOES AND PARSNIPS FULL#
Reader Raves: Smashed Potatoes and Parsnips Fill a large pot 3/4 full with water add the potatoes, parsnips, onion, and garlic. Parsnips, which look a bit like cream-colored carrots, add flavor and texture to otherwise traditional mashed potatoes. This smashed potatoes and parsnips recipe (complete with homemade garlic olive oil!) was shared with us by. Not sold yet? Well, these smashed potatoes and parsnips are not only seasoned with fresh herbs, they’re also flavored with an easy, homemade garlic olive oil that can be made while the main dish roasts. If you haven’t tried parsnips yet, they’re a must this season! Parsnips are like a mild carrot, lighter in both color and sweetness and even a bit softer when cooked. I’ve never been a creamy mashed potatoes kind of gal, so I was elated to discover chunky smashed potatoes years ago … probably around the same time I first tried parsnips.
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