Sour Cream and Garlic Mashed Parsnips

This dish is best served alongside a plate of wine-braised short ribs or a hearty mushroom stew.
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Sour Cream and Garlic Mashed Parsnips

Edible Finger Lakes
This dish is best served alongside a plate of wine-braised short ribs or a hearty mushroom stew.
Course Side Dish
Cuisine American
Servings 6 servings

Equipment

  • potato masher

Ingredients
  

  • 3 pounds parsnips peeled and cut into 2-inch chunks
  • 3 medium cloves garlic peeled
  • 2 teaspoons salt plus more to taste
  • ½ cup sour cream at room temperature
  • 4 tablespoons butter at room temperature and cut in small cubes
  • Freshly ground white or black pepper to taste

Instructions
 

  • Put parsnips, garlic and salt into a large pot. Add enough water to cover by 2 inches and bring to a boil.
  • Reduce heat to medium-low and simmer uncovered until vegetables are tender when pierced with the tip of a knife, 15 to 20 minutes.
  • Drain well, then mash well with a potato masher or, for a creamier texture, purée in a food processor.
  • Add sour cream and butter, stirring well until the butter is melted and mixture is well combined, 2 to 3 minutes. Add salt and pepper to taste. Transfer to a large bowl and serve.
Keyword parsnips

2 thoughts on “Sour Cream and Garlic Mashed Parsnips”

  1. Pingback: Parsnips: A Farmer’s Prize for Patience | Edible Finger Lakes : Edible Finger Lakes

  2. Pingback: Parsnip and Thyme Bread : Edible Finger Lakes

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