|
 Recipe:
Garlic Mashed Potatoes and Parsnips
These aren't much more work than regular mashed potatoes, but they have
a lot more flavor.
| Yield |
4 servings |
| Time |
30 minutes |
| Tools |
- large saucepan
- colander
- large bowl
- potato masher (manual or mechanic)
|
| Ingredients |
- 6 c water
- 1½ pounds potatoes, peeled (optional) and cut into pieces
- 1 pound parsnips, peeled and cut
- 1½ T coarse salt
- cloves from 1 head garlic, peeled
- ¼ c butter or olive oil
- black pepper
|
| Directions |
Place water in saucepan along with potatoes, parsnips, and garlic and
bring to a boil. Add salt, reduce heat, and simmer about 15 minutes, until
vegetables are tender. Set colander over bowl and drain vegetables,
then pour them back into saucepan. Add butter or oil and mash, adding
cooking water as needed to obtain desired consistency. Add salt and pepper
to taste. |
| Notes |
Serve these with Roasted Seitan for a
hearty winter meal. The unused cooking liquid makes a wonderful soup
stock.
 Adapted
from Peter Berley and Melissa Clark's Fresh Food Fast: Delicious, seasonal vegetarian meals
in under an hour.
Buy it:
Amazon.com |
Amazon.co.uk |
| |
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