Parsnip and Turnip Mash
Parsnips are actually slightly sweet in flavor as compared to the strong taste of turnips. You can substitute a cauliflower head for the turnips for a milder taste. Use a combination of around 3 pounds of veggies.We like to eat our mash with shredded roast on top or alongside a roast chicken. The white wine adds nice flavor but you could substitute broth.
- 2 large parsnips
- 2 large turnips
- 3 cloves of garlic, peeled and chopped
- ½ cup white wine
- ⅓ cup heavy cream
- salt and pepper to taste
- 1 tbsp butter (optional)
Preheat oven to 375℉.
Peel vegetables and chop into small uniform cubes.
Place in glass 9x13 pan.
Pour remaining ingredients over (except butter) and toss to combine.
Cover tightly with foil. Bake for about 35-45 minutes. Begin to check by piercing a fork into a cube at about 35 minutes.
Transfer to a bowl and mash. Add butter if desired.