Parsnips are bursting with a wide variety of vitamins, minerals, and nutrients. They are a great source of dietary fiber, folate, potassium, and vitamin C. According to the Harvard School of Public Health, the main health benefit of including fresh produce like parsnips in your diet regularly is that the nutrients consumed can significantly reduce your risk of a number of serious medical problems.
Mashed Parsnips and Potatoes
- 2large russet potatoes
- 2Tbspunsalted butter
- Salt and pepper (to taste)
- Optional: pinch of ground nutmeg; 1 1/2 tbsp chopped parsley
- Wash veggies. Peel and cut potatoes into ¼ inch pieces. Chop parsnips into ½ inch pieces.
- Cover potatoes with cold, salted water in a large pot, and bring to a boil. Boil for 5 minutes.
- Add parsnips and boil until vegetables are cooked through, 15-20 minutes. Drain and return to pot.
- Shake pot over hot burner to dry vegetables slightly. Add butter and milk. Mash with potato masher to desired consistency, then add salt and pepper (and nutmeg, if desired) to taste. Sprinkle with chopped parsley, if desired, and serve hot.