You Have To Try This Amazing Side-Dish!
Parsnips were a staple food in Europe until potatoes were introduced by Americans in the late nineteenth century.
Parsnips are lower in calories and have a higher content of fiber and folic acid than potatoes, while potatoes contain around fifty percent more protein and Vitamin C than parsnips. Also, both parsnips and potatoes are good sources of a number of B vitamins, so this dish is a double whammy of energy! Not only is this a great nutritional marriage; but also a tasty one!
Substitute this for traditional mashed potatoes and let us know what you think!
Prep time: 15 minutes, Cook time: 30 minutes
- 1 1/2 pounds parsnips
- 1 1/2 pounds potato (Yukon gold work well)
- 1 tablespoon butter
- 1/3 cup milk (both dairy and nut milk work fine)
- 1 tablespoon fresh chopped parsley
- 1 tablespoon fresh chopped chives
- 1/2 teaspoon sea salt plus 2 teaspoons sea salt added to boiling water
- 1/4 teaspoon ground black pepper
1. Peel potatoes and parsnips. Cut parsnips into 1/2 inch chunks and potatoes into 1 1/2 inch chunks.
2. Boil potatoes and parsnips in water with 2 teaspoons salt. Once boiling, turn heat down to simmer, cover and cook for 10 to 15 minutes or until a fork can easily pierce the pieces. Drain, rinse and return to warm saucepan.
3. Mash the potatoes and parsnips in the saucepan. Add butter and salt and continue mashing. A hand blender can also be used for a smoother texture.
4. Stir in parsley, chives and salt and pepper to taste.
Enjoy! and remember always organic for optimal health!