Mashed Parsnips and Scallions

1. 1

   Pour enough cold water over the parsnips and potatoes in a 3- to 4-quart saucepan to cover them by three fingers.

2. 2

   Season generously with salt and bring to a boil over high heat.

3. 3

   Cook until tender, about 15 minutes.

4. 4

   Add the scallions and cook 3 minutes.

5. 5

   Meanwhile, heat the milk and butter in a saucepan over low heat until the butter is melted.

6. 6

   Drain the vegetables thoroughly and return them to the empty pot.

7. 7

   Mash the vegetables with a potato masher, gradually adding the milk and butter, to a smooth texture.

8. 8

   Stir in the lemon zest and season to taste with salt and pepper.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.