Mashed Parships With Lemon and Herbs

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the parships and cook until tender when pierced with a fork, 12 to 15 minutes.

3. 3

   Drain the parsnips in a colander and let them steam under a clean kitchen towel for about 5 minutes.

4. 4

   Return the parsnips to the pot and mash them with a potato masher, keeping them rather rough.

5. 5

   Stir in the creme fraiche, butter, lemon zest and lemon juice.

6. 6

   Season to taste with salt and pepper.

7. 7

   Transfer to a warm serving bowl, sprinkle with the chopped herbs, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.