Name: Creamy Parsnip Mash
Yield: Makes 8 servings
Ingredients: 2 1/2 pounds parsnips, peeled and quartered; 3 chicken bouillon cubes; 1 tablespoon fresh lemon juice; 4 tablespoons unsalted butter, melted; 1/2 cup heavy cream, warmed; Salt and freshly ground black pepper, to taste; 2 tablespoons snipped fresh chives

Shop for smaller parsnips, which are more tender.

Recipe information

Yield
Makes 8 servings

Ingredients

2 1/2 pounds parsnips, peeled and quartered

3 chicken bouillon cubes

1 tablespoon fresh lemon juice

4 tablespoons unsalted butter, melted

1/2 cup heavy cream, warmed

Salt and freshly ground black pepper, to taste

2 tablespoons snipped fresh chives

Preparation

Place the parsnips in a saucepan with water to cover. Add the bouillon and lemon juice. Simmer for 20 minutes or until very tender; drain. Mash, adding the butter and cream. Season with salt and pepper. Serve immediately, garnished with snipped chives.

Nutrition Per Serving

Per serving: 221 calories

29g carbohydrates

3g protein

12g fat

36mg cholesterol.

#### Nutritional analysis provided by New Wellness

Richmond

Va.

TagsParsnip Root Vegetable Vegetable Side Dinner Nut Free Gluten Free 5 Ingredients or Fewer Weeknight Meals Easy Simmer Epicurious

Recipe notes

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