It’s late October and that means our parsnip harvest is coming in strong! Parsnips are a staple in our CSA during the last weeks of the main season and part of our Winter Share Boxes. Parsnips look like a long white carrot, and this year there are some very big parsnips in the share! One of my favorite ways to use parsnips and other not so common root vegetables is to swap them for potatoes in traditional recipes. These mashed parsnips are rich with butter and simple. The perfect foil for gravy, stew, or perhaps more butter.
Cut the parsnips into uniform chunks, the more uniform, the more evenly they’ll cook. You can also make mashed potatoes and parsnips – a 50/50 mix is really tasty. While the parsnips are boiling, melt the butter, milk, and rosemary together. The rosemary infuses the butter mixture and then you have a warm liquid to add to warm potatoes.
Rosemary Infused Mashed Parsnips double for a crowd
4 lbs parsnips, scrubbed, peeled, and cut into uniform chunks
6 tablespoons butter
1 cup whole milk
1 large sprig of rosemary
salt and pepper
Place parsnips in a large pot and cover with water. Add a large pinch of salt and bring to a rolling boil. Reduce heat to a simmer and cook for 20 – 30 minutes until parsnips are very tender. Drain parsnips and return to the pot. Place pot over medium heat and cook for a few minutes to evaporate any leftover moisture.
Combine butter, milk, and rosemary in a small saucepan. Cook over medium low heat until butter is melted. Discard rosemary. Add butter mixture to the parsnips and mash well. Season with salt and pepper to taste.
