Not that long ago, I used parsnips in my chicken soup and no where else. I could not imagine parsnips having a value of their own. Of course, I really had not tasted parsnip. In the soup, it had melded with other wonderful vegetables and of course, chicken.
One day, I came across roasted vegetables with parsnips included. I figured, I had nothing to lose with all those vegetables that I knew would be good. That is when I discovered that parsnips have a life of their own. Now when I see parsnips in a recipe I want to make it immediately.
I have made this particular recipe before but I don't remember posting it and it is as simple as can be and has a subtle taste. If you like mashed potatoes, I think you will like this dish.
Mashed Potatoes and Parsnips
2 pounds parsnips
4 pounds russet potatoes
1/4 cup chives
1/2 cup sour cream
About 1/2 teaspoon white pepper
Linked to: Foodie Friday Freedom Fridays Real Food Friday Fight Back Friday The Yuck Stops Here Best of the Weekend Real Food Weekly Roundup Fat Tuesday