Mashed potatoes with parsnips
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Make a light potato and parsnip mash. This seemingly unusual root vegetable adds a subtle sweetness and a subtle spicy flavor to the mashed potatoes. Furthermore, a mash made with one-third parsnips is much healthier than regular mashed potatoes, adding fiber and reducing the calorie content. This mashed potato is prepared in the same way as regular mashed potatoes. Cut the vegetables into pieces, boil them, and mash or crush them, seasoning them with cream and butter. Sprinkle with fresh green onions and serve. The mashed potatoes will look traditional, but their flavor will be new and interesting.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.8 kg of potatoes
- 0.9 kg. parsnip
- 1 cup heavy cream
- 55 g butter
- 2 tbsp chopped chives
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Cooking the dish according to the recipe:
- Peel and cut the potatoes and parsnips into equal pieces. Place them in a large saucepan, cover with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are tender, about 20-30 minutes.
- Meanwhile, heat the cream and butter in a small saucepan over low heat. When the vegetables are done, drain them thoroughly. Return the pan to medium heat. Stir gently to evaporate any remaining water; be careful not to burn the vegetables.
- While the potatoes and parsnips are still warm, press them through a potato masher or strain them through a sieve into a bowl. Add a little warm cream and whisk with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.
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