Parsnip Purée

I know it's not often when I share a recipe for specifically a side dish, but this one might just become your new favorite instead of mashed potatoes. This simple, ridiculously cheap recipe combines both potatoes and parsnips to create a delicious, earthy side that pairs just like mashed potatoes - serve it alongside your roasts, chicken, etc. If you're wondering what a parsnip is, it's similar to a carrot in terms of appearance, but is white and tastes very similar to a carrot. Most grocery stores should carry parsnips, but if for some reason you can't get parsnips, substitute an equal amount of regular carrots. This will be a perfect side for your autumn feasts, particularly Thanksgiving. As a note, despite the addition of potatoes, this dish tastes mostly of the parsnips (the carrot profile). If this sounds like it may be too much of a carrot overload for you, simply use potatoes the whole way through.

Parsnip Purée

8 oz. baking potatoes, peeled and sliced thinly

1 lb. parsnips, peeled, halved, and cut in thick slices

Small piece of fresh peeled ginger (optional)

½ cup milk, light or heavy cream

1½ tbsp. butter, softened

½ tsp. kosher salt

¼ tsp. ground white pepper

Place the potato slices in a large saucepan. Add water to cover generously. Bring to a boil and cook for five minutes. Add the parsnips and continue cooking until both vegetables are completely tender, about 25 minutes.

Drain and return the vegetables to the pan. Working over low heat, mash the vegetables with a potato masher or beat with a hand-held mixer until very smooth.

Mix in the milk, butter, salt and pepper. Taste and adjust the seasonings and cook just until heated through. Serve piping hot. If desired, top with a beurre noisette or a cress butter. Snipped chives also make an appealing presentation.

Serves 4 - 6