PARSNIP ECRASSE
This easy mashed side dish from Daniel Humm, the chef of Eleven Madison Park and NoMad in New York, substitutes the delicately sweet parsnip for the traditional potato. "I think sometimes with the parsnip, people are maybe a little afraid and don't use it as often,'' Mr. Humm says. "That's why we wanted to include this recipe and show how simple it is. And it's really flavorful.''
Provided by Tara Parker-Pope
Categories side dish
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Peel the parsnips and dice into uniform cubes.
- Cook parsnips in salted boiling water until tender.
- Drain the water from the parsnips and mash with a fork. Add butter and warmed half-and-half. Finish with chopped parsley and season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 1 gram, Carbohydrate 25 grams, Fat 3 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 341 milligrams, Sugar 7 grams, TransFat 0 grams
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