Julie Weisman
Food Editor's Notes: I didn't make this myself, but since Julie is Associate Food Editor and chief food taster around here, not to mention a great cook in general, I'm going with her recommendation. She tested this recipe in advance of a large family gathering and said she would definitely put these on her menu. She particularly liked the resulting texture of the dish, with the parsnips remaining in larger pieces than the potatoes, providing an interesting contrast of smooth and solid, with variations in flavor with each bite. She used a Kitchenaid mixer, but says that you can also use a potato masher. This side dish can be made pareve by substituting pareve margarine and non-dairy creamer for the butter and milk respectively.
Ingredients
5 medium-sized Yukon Gold potatoes
1 head of garlic
Olive oil
Salt
1 parsnip (1/2 pound)
1 cup milk
2 tablespoons butter
1/2 teaspoon white pepper
Preheat the oven to 450 degrees. Wash the potatoes, wrap in foil, and prick with a fork. (I am not sure you have to wrap them.) Cut the top off the head of garlic, drizzle it with olive oil, sprinkle with salt, and then wrap tightly in foil. Bake the potatoes and garlic for 1 to 1 1/4 hours.
Peel the parsnip and cut into small cubes (approximately 1/3-inch pieces). Spread in an even layer on a baking sheet, drizzle with olive oil, sprinkle with salt, and bake with the potatoes and garlic for 30 minutes (put in the oven halfway through the baking of the potatoes and garlic).
Unwrap the garlic and squeeze the cloves into a bowl and mash with a fork. Stir in the roasted parsnip. Scoop the potatoes out of the skins and add to the parsnips and garlic. Warm the milk and butter (until butter melts) and add the pepper. Pour the liquid mixture into the bowl with the vegetables. Mash! (I used my Kitchenaid to beat the mixture.)
I was not serving these right away, so I put them into an 11 x 7-inch baking dish. I covered it with foil and re-warmed in the oven before serving.
Yield: 6 to 8 servings
Julie Weisman is an indispensable member of the ShalomBoston.com staff and an excellent cook.
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