Rosemary Mashed Parsnips

When you eat with the rhythm of the Earth, you taste nature in its finest form. Flavors are enhanced by time; the notion that this is the season the natural world means for you to eat this vegetable. During the Seattle winter, eating with the seasons means eating your fair share of parsnips. I’m someone who typically devours savory dishes over sweet, so every time I cook parsnips I’m challenged by how to balance their naturally sweet flavor. This simple parsnip mash uses rosemary, salt, and lots of butter to make these sweet treats taste more like a savory side dish. And did I mention? It comes together in less than 20 minutes!

• Parsnips

• Salted Butter

• Salt

• Rosemary

• Whole Milk

1. Peel and cube 4-5 parsnips into small chunks. Add to a pot and cover completely with water. Bring to a boil and simmer until parsnips are fork tender. Drain water.

2. Add ½ cup milk, 3 tablespoons of butter, 1 tablespoon dried rosemary, and several generous grinds of salt. Mash with a potato masher or use an immersion blender to pulse into a smooth mash. Adjust seasonings and milk as required. If it’s too thick, add a touch more milk. If it’s too bland, add more salt and butter. Serve hot!