Mashed Parsnips with Crispy Parsnip Ribbons

1. 1

   Preheat oven to 350F.

2. 2

   Peel 2 or 3 parsnips into 2 cups thin ribbons, and slice remaining parsnips into chunks.

3. 3

   Transfer parsnip ribbons to bowl, and toss with 1 tsp.

4. 4

   melted butter and paprika.

5. 5

   Season with salt and pepper (if desired), spread on baking sheet, and bake 20 to 25 minutes, or until golden brown, stirring every 5 to 7 minutes.

6. 6

   Cool.

7. 7

   Boil parsnip chunks in large pot of salted water 30 minutes, or until very soft.

8. 8

   Drain, and reserve cooking liquid.

9. 9

   Press boiled parsnips through potato ricer or mash with potato masher until smooth.

10. 10

    Stir in 1/2 cup reserved cooking water, buttermilk, chives, and remaining 2 Tbs.

11. 11

    melted butter.

12. 12

    Season with salt and pepper (if desired).

13. 13

    Transfer to serving bowl, and coarsely break up parsnip strips over top.

* Per serving · 4 servings · Values may vary.

No additional tips available.