PARSNIP ECRASSE

Parsnip Ecrasse image

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

Time 15m

Yield 6 servings

Number Of Ingredients 6

Ingredients

6 medium parsnips
1 tablespoon butter
4 tablespoons half-and-half, warmed
1 tablespoon chopped parsley
Salt
Pepper

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