We made the parsnips with and without the nutmeg and I have to say that I personally like the ones without much better. I could still taste the parsnip but other than that the texture and consistency were the same as regular mashed potatoes. If you are looking to avoid nightshade vegetables (potatoes) then this is a great option! 4 pounds parsnips, peeled and cut into small chunks
3 cups chicken broth
1/2 cup cream, optional
butter and salt to taste
optional: 1/4 teaspoon nutmeg and cinnamon
Combine parsnips with chicken broth and 3 cup water. With a lid, simmer until very tender (about 20 minutes).
Drain off broth. Mash parsnips with a fork or potato masher (a stick blender or food processor save time and effort).
Add enough broth back to the parsnips, and cream if you’re using it until desired consistency is reached.
Add salt and butter taste. Enjoy!
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