Rich, sweet, and soothing.
3 lbs. Parsnips, peeled and cut in half
5 c. Milk
2 1/2 Sticks (20 Tbsps.) Unsalted Butter
Sea Salt and Freshly Ground Black Pepper
Boil the parsnips in the milk with a pinch of salt. When cooked, drain them–BUT, reserve the milk!
Mash with the butter, adding in the reserved milk a little at a time to form the consistency you prefer.
Season with salt and pepper.
This recipe does well with additions like: fresh herbs-parsley, chives, thyme (added during plating) OR other root vegetables-potatoes, cauliflower, turnips. The possibilities are endless!
This excerpt is taken from The Whole Beast by Fergus Henderson, purchase the book here.