Smashed Parsnips And Potatoes With Thyme Recipes

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.

Steps:

• In a large saucepan, melt 2 tablespoons butter over medium heat. Add leeks, and cook, stirring occasionally, until softened, about 4 minutes. Add parsnips, and cook, stirring occasionally, until they begin to soften, about 5 minutes more. Add potatoes and 3 cups cold water; bring to a boil. Cover and reduce heat to a gentle simmer. Cook until parsnips and potatoes are very tender and begin to fall apart, about 20 minutes.
• Drain in a colander. Press hot parsnips and potatoes through a ricer back into saucepan over low heat. (Alternatively, mash by hand.) Add remaining 2 tablespoons butter and the milk, and combine well. Season with salt and pepper, and serve immediately.

Steps:

• Heat 1 tablespoon oil in a medium saucepan over medium heat. Cook parsnips with 1/4 teaspoon salt for 5 minutes. Add potatoes and 1 1/2 teaspoons salt; cover with water. Bring to a boil. Reduce heat, and simmer until parsnips and potatoes are very tender but still hold their shape, 12 to 14 minutes.
• Drain parsnips and potatoes. Return empty saucepan to high heat, allowing any remaining water to evaporate. Add remaining 3 tablespoons oil and the thyme. Cook until thyme starts to sizzle, about 1 minute. Add parsnips and potatoes, and smash with the back of a wooden spoon until combined but still chunky. Season with salt and pepper. Drizzle with oil.

Steps:

• Place potatoes in a large pot with 2 tablespoons salt and garlic. Add water to cover by 1 inch and bring to a boil. Then reduce heat to medium and simmer until potatoes are tender and can be pierced easily with a fork, 12 to 15 minutes.
• Drain potatoes and garlic in a colander. Return to pot and cook over medium, stirring frequently, until pale, dry, and a film begins to form on bottom of pot, 2 to 3 minutes. Working in batches, press through a ricer into a large bowl, or mash directly in pot with a potato masher. Cover to keep warm.
• In a small saucepan, combine milk, butter, and thyme. Cook over medium until butter melts and milk is steaming. Discard thyme, then stir milk mixture into potatoes. Season with salt and pepper, top with a pat of butter and more pepper, and serve.

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.

Steps:

• Peel potatoes and parsnips. Trim off parsnip ends.
• Cut parsnips lengthwise in half. Cut each half crosswise into 1-inch lengths. There should be about 3 cups.
• Cut potatoes into pieces approxi mately the same size. There should be about 4 cups.
• Combine potatoes and parsnips in a casserole or kettle and add cold water to about 1 inch above the level of the vegetables. Bring to a boil and let cook about 15 minutes or until the pieces are tender. Drain well and put through a ricer or food mill.
• Put mixture in a saucepan and add butter, milk, salt, pepper and nutmeg. Beat well to blend. Serve hot.