Name: Parsnip Ecrasse
Total time: 15 min
Ingredients: 6 medium parsnips; 1 tablespoon butter; 4 tablespoons half-and-half, warmed; 1 tablespoon chopped parsley; Salt; Pepper

This easy mashed side dish from Daniel Humm, the chef of Eleven Madison Park and NoMad in New York, substitutes the delicately sweet parsnip for the traditional potato. "I think sometimes with the parsnip, people are maybe a little afraid and don't use it as often,'' Mr. Humm says. "That’s why we wanted to include this recipe and show how simple it is. And it's really flavorful.''

Parsnip Ecrasse

parsnips

butter

half-and-half, warmed

parsley

Salt

Pepper

Peel the parsnips and dice into uniform cubes.

Cook parsnips in salted boiling water until tender.

Drain the water from the parsnips and mash with a fork. Add butter and warmed half-and-half. Finish with chopped parsley and season to taste with salt and pepper.

Parsnip Ecrasse

Total: 15 minutes

Servings: 6

Cost: $2.38 /serving

Author : Tara Parker-Pope

Ingredients

Instructions

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