Parsnip and Apple Mash
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 shallot, peeled and sliced
- 1 pound parsnips, peeled and cut into ½-inch pieces
- ½ pound russet potatoes, cut into ½-inch pieces
- 1 pound red apples, peeled, cored and cut into ½-inch pieces
- ½ cup water
- 2 tablespoons apple cider
- Kosher salt and freshly ground black pepper
Procedure
Parsnips and apples are a classic fall combination. The sweetness of apples brightens the earthiness of the parsnips. The addition of butter adds a hint of richness without overpowering the flavors with this combination.
Place a medium saucepan on the stove over a moderate-high heat and add the oil and butter. When the butter has melted, add the shallot and cook until tender, about 3 minutes. Add the parsnips, potatoes and apples, cover with water and bring to a boil. Reduce the heat to moderate, cover and cook, stirring occasionally, until the parsnips are completely tender, about 25 minutes.
Using an immersion blender, or working in batches with a food processor or blender, puree the mixture until smooth, about 2 minutes. Taste and season with salt and pepper.
Place a medium saucepan on the stove over a moderate-high heat and add the oil and butter. When the butter has melted, add the shallot and cook until tender, about 3 minutes. Add the parsnips, potatoes and apples, cover with water and bring to a boil. Reduce the heat to moderate, cover and cook, stirring occasionally, until the parsnips are completely tender, about 25 minutes.
Using an immersion blender, or working in batches with a food processor or blender, puree the mixture until smooth, about 2 minutes. Taste and season with salt and pepper.
Parsnip and Apple Mash
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 shallot, peeled and sliced
- 1 pound parsnips, peeled and cut into ½-inch pieces
- ½ pound russet potatoes, cut into ½-inch pieces
- 1 pound red apples, peeled, cored and cut into ½-inch pieces
- ½ cup water
- 2 tablespoons apple cider
- Kosher salt and freshly ground black pepper
Procedure
Parsnips and apples are a classic fall combination. The sweetness of apples brightens the earthiness of the parsnips. The addition of butter adds a hint of richness without overpowering the flavors with this combination.
Place a medium saucepan on the stove over a moderate-high heat and add the oil and butter. When the butter has melted, add the shallot and cook until tender, about 3 minutes. Add the parsnips, potatoes and apples, cover with water and bring to a boil. Reduce the heat to moderate, cover and cook, stirring occasionally, until the parsnips are completely tender, about 25 minutes.
Using an immersion blender, or working in batches with a food processor or blender, puree the mixture until smooth, about 2 minutes. Taste and season with salt and pepper.
Place a medium saucepan on the stove over a moderate-high heat and add the oil and butter. When the butter has melted, add the shallot and cook until tender, about 3 minutes. Add the parsnips, potatoes and apples, cover with water and bring to a boil. Reduce the heat to moderate, cover and cook, stirring occasionally, until the parsnips are completely tender, about 25 minutes.
Using an immersion blender, or working in batches with a food processor or blender, puree the mixture until smooth, about 2 minutes. Taste and season with salt and pepper.