Best Parsnip Leek Potato Mash Recipes

Parsnip Leek Potato Mash image

Yield Makes 6 servings

Number Of Ingredients 9

1 1/2 lb leeks (white and pale green parts only), chopped
5 tablespoons unsalted butter
1 lb russet (baking) potatoes
2 lb parsnips, peeled, quartered lengthwise, woody cores discarded, then cut crosswise into 1/2-inch pieces
2 cups water
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1/8 teaspoon freshly grated nutmeg
1 tablespoon finely chopped fresh flat-leaf parsley

Steps:

Wash leeks in a bowl of cold water, agitating water to loosen any sand, then lift leeks out and drain in a colander. Pat dry.
Cook leeks in 4 tablespoons butter, covered, in a4- to 5-quart heavy pot over moderate heat, stirring occasionally, until slightly softened, 5 to 7 minutes.
While leeks are cooking, peel potatoes and cut into 1-inch pieces. Add potatoes, parsnips, water, salt, white pepper, and nutmeg to leeks and bring to a boil, uncovered, stirring occasionally. Reduce heat and simmer, covered, stirring occasionally, until vegetables are very tender and most of liquid is absorbed, about 30 minutes. Coarsely mash, then serve sprinkled with parsley and topped with remaining tablespoon butter.

Potato, Celeriac & Parsnip Mash With Leek Frizzle image

Provided by Just Call Me Martha

Categories Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

4 cups chicken stock or 4 cups water
3 cloves garlic, peeled and halved
2 lbs yukon gold potatoes, peeled and cut into 2 inch dice
1 small celery root, peeled and cut into 1 inch dice (celeriac)
2 medium parsnips, peeled and cut into 1 inch dice
1/4 cup olive oil
1 tablespoon grated horseradish (optional)
1/4 cup chopped fresh parsley
1/4 cup chopped of fresh mint
1/4 cup whipping cream (optional)
salt & freshly ground black pepper
1 leek, dark green leaves removed,to garnish
1/4 cup vegetable oil (for frying)
salt

Steps:

Combine stock (or water) and garlic in a large pot over medium high-heat.
Bring to boil, cover and reduce heat to low and simmer 5 minutes.
Add potatoes and cook for 5 minutes.
Then, add celery root and parsnips and cook uncovered for 15 minutes or until all vegetables are soft.
Drain vegetables, reserving the liquid and then mash vegetables with a potato masher.
Stir in olive oil, horseradish, chopped herbs and cream.
If necessary, add a small amount of reserved liquid to make a soft puree and season to taste.
Place in serving dish.
Cut leek into long julienne strips.
Heat oil in small skillet until very hot.
Add leaks and cook for 20 seconds or more until golden brown.
Remove immediately from oil and drain on paper towels.
Season with salt.
Sprinkle on top of potatoes and serve.