Mashed Potatoes And Parsnips With Cheddar
Serves: 6
Manley Abshire
1 January 1970
Based on User reviews:
47
Spice
45
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 large
Parsnip (peeled and cubed)1 tbsp
Unsalted Butter1 cup
Whole Milk2 tbsps
Chives (finely chopped fresh)2 tbsps
Butter2 tbsps
All-Purpose Flour2 cups
Turkey Stock2 tbsps
Worcestershire Sauce1
SaltDirections:
1
In a large pot, cover the potatoes and parsnips with cold water
2
Bring to a boil, salt the water and cook until fork-tender
3
Drain and return to the pot; mash with the butter, cheese and milk
4
Season with salt, pepper and nutmeg
5
Stir in the chives
6
Serve with the Gravy
7
Place a small to medium pot over medium heat and add the butter
8
When melted, sprinkle in the flour and mix with a wooden spoon to make a roux¿it should look like wet sand
9
Stir for a couple minutes, then whisk in the stock, making sure to get into the corners of the pan, and bring to a simmer
10
Let cook for a few minutes, then add the Worcestershire and season with salt and pepper