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Sour Cream and Garlic Mashed Parsnips

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Sour Cream and Garlic Mashed Parsnips

This dish is best served alongside a plate of wine-braised short ribs or a hearty mushroom stew.

Serves 6

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

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.

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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