Mashed parsnips with lemon and herbs

Kosher salt 
2 lb. medium parsnips, peeled, cored, and cut into 1-1/2- to 2-inch pieces 
1/4 cup crème fraîche 
2 Tbs. unsalted butter 
Finely grated zest of 1 small lemon, plus 1 Tbs. juice 
Freshly ground black pepper 
1 Tbs. chopped fresh chives, mint, parsley, dill, or a mixture

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Bring a large pot of salted water to a boil. Add the parsnips and cook until tender when pierced with a fork, 12 to 15 minutes. Drain the parsnips in a colander and let them steam under a clean kitchen towel for about 5 minutes.
Return the parsnips to the pot and mash them with a potato masher, keeping them rather rough. Stir in the crème fraîche, butter, lemon zest, and juice. Season to taste with salt and pepper. Transfer to a warm serving bowl and sprinkle with the chopped herbs.

nutrition information (per serving):
Calories (kcal): 280; Fat (g): 12; Fat Calories (kcal): 110; Saturated Fat (g): 7; Protein (g): 4; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 42; Polyunsaturated Fat (g): 0; Sodium (mg): 740; Cholesterol (mg): 30; Fiber (g): 10;

photo: Scott Phillips

From Fine Cooking 102, pp. 70

October 29, 2009