Description
A creamy and flavorful parsnip mash enhanced with nutty brown butter and topped with crispy shallots for a delightful side dish.
Ingredients
Scale
- 2 pounds parsnips, peeled and chopped
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 shallots, thinly sliced
- 1 tablespoon olive oil
Instructions
- Boil the chopped parsnips in salted water until tender, about 15-20 minutes.
- While the parsnips are cooking, heat the olive oil in a skillet over medium heat and add the sliced shallots. Cook until golden and crispy, then remove and drain on paper towels.
- In the same skillet, melt the butter over medium heat until it turns golden brown and has a nutty aroma.
- Drain the parsnips and return them to the pot. Add the brown butter and heavy cream, then mash until smooth and creamy.
- Season with salt and pepper to taste.
- Serve the parsnip mash topped with crispy shallots.
Notes
- For a vegan version, substitute butter with vegan butter and heavy cream with coconut cream.
- Adjust the seasoning according to your taste preferences.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 40mg