Mashed Parsnips With Chives Food

MASHED PARSNIPS

Steps:

• 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.

MASHED PARSNIPS WITH CHIVES

Steps:

• In a large pot of boiling water, cook parsnips, onion, garlic and potato until tender.Drain vegetables and mash or purée in a food processor, adding butter and milk.Stir in chives, salt and pepper. Serve.

MASHED PARSNIPS AND POTATOES

Steps:

• Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.

CREAMY PARSNIP MASH

Steps:

• 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.

MASHED PARSNIPS

Steps:

• Heat milk in a large pot over medium heat until warmed and just under a boil; add parsnips and 1 teaspoon salt, cover with a lid, and cook until parsnips are tender, 25 to 30 minutes. Drain parsnips, reserving the warm milk.
• Mash parsnips, 1 cup reserved warm milk, butter, thyme, and pepper together in the pot using a hand mixer or by blending in a blender. Add more milk, salt, or pepper as desired.

CHIVE AND PARSLEY MASHED POTATOES

Steps:

• Make oil:.
• Purée chives and parsley with oil and salt in a blender until smooth. Pour herb oil through a fine strainer into a glass cup, pressing on and discarding solids.
• Prepare potatoes:.
• Peel and quarter potatoes. Cover potatoes with salted cold water by 1 inch in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.
• While potatoes are simmering, bring milk, butter, salt, and pepper to a simmer, stirring until butter is melted.
• Drain potatoes in a colander and return to pot. Add the hot milk mixture and mash with a potato masher until almost smooth, then stir in 4 tablespoons of the herb oil.
• If desired, serve potatoes drizzled with some of remaining oil. Enjoy!
• Note:.
• Oil can be made 4 days ahead and covered and chilled. Bring to room temperature before using.
• Potatoes can be made 1 day ahead and chilled, covered. Bring to room temperature before reheating in a microwave or double boiler, stirring occasionally.

GLAZED CARROTS AND PARSNIPS WITH CHIVES

Steps:

• Melt butter in a large skillet over medium heat.
• Cook and stir carrots and parsnips in melted butter until lightly browned on edges, 8 to 10 minutes.
• Stir orange juice, chicken stock, lemon juice, salt, and black pepper into carrots and parsnips. Bring to a boil, reduce heat to low, and cover. Simmer until liquid reduces to a syrup, about 10 minutes. Stir often.
• Season with more salt and black pepper if needed; sprinkle with chives.