Ingredients: • 1 pound parsnips, peeled and sliced
• 1 carrot, peeled and sliced
• 1 large russset potato, peeled and cut into 2-inch pieces
• 1 Granny Smith apple, peeled, cored, and chopped
• 1 cup chicken stock
• 1/2 teaspoon allspice
• 2 tablespoons butter
• Salt and pepper, to taste
Parsnips combine deliciously with other root vegetables like carrots and potatoes, and I recently discovered, surprisingly, even with apples. When cooked together in chicken stock and puréed, they're a flavorful alternative to plain mashed potatoes.
In a saucepan over medium-high heat, combine parsnips, carrots, potatoes, apple, and chicken stock. Cover and cook until tender,15 to 20 minutes, stirring once or twice. Drain and cool.
Transfer vegetables to a blender or food processor, add allspice, butter, salt, and pepper and purée until smooth.