Browned Butter Mashed Parsnips with Coriander and Thyme
 
 
Author:
Yields: 2-3 servings
Ingredients
  • 2 lbs parsnips, peeled and chopped into large, evenly-sized chunks
  • 2 Tbsp unsalted butter (increase to 4 Tbsp for deep browned butter flavor)
  • 1/2 Tbsp packed fresh thyme leaves
  • 1/2 tsp coriander
  • salt and white pepper to taste
  • 2 Tbsp shelled pistachios, toasted and chopped, for garnish (optional)
Instructions
  1. Place chopped parsnips in a pot and cover with cold water. Bring to a boil and simmer until fork-tender, 6-10 minutes. Drain.
  2. Meanwhile, in a small pan, warm butter over medium heat. Once butter is melted, swirl over heat until browned. Remove from heat and set aside until parsnips are finished cooking.
  3. Placed drained cooked parsnips and browned butter in the bowl of a food processor. Process until smooth, scraping down the sides as necessary. (The parsnips and butter can also be whipped with a hand mixer in the pot used to boil the parsnips.) Add thyme leaves and coriander and process until smooth. Add salt and pepper to taste.
  4. Serve immediately, sprinkled with toasted pistachios. Enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/12/browned-butter-mashed-parsnips-with-coriander-and-thyme/