Mashed Parsnips With Roasted Leeks And Nutmeg
Preparation Time: 5 minutes
Cooking Time: 30 minutes
1 1/2 lb. Parsnips, peeled and cut
1/2 lb. Potatoes, peeled and cut
1 large leek, (white part only)
1/2 cup skim milk
1 Tbsp. butter
1/4 tsp. nutmeg
Sea Salt and fresh ground pepper to taste
Preheat oven to 500F.
Put parsnips and potatoes in large saucepan and cover with water. Bring to boil and boil gently for about 12 minutes or until tender. Coat cast-iron pan with olive oil. Halve leeks lengthwise and crosswise. Add to pan and place in oven. Cook about 15 minutes until browned all over. Turn a few times to cook evenly. Remove, chop and set aside.
When potatoes and parsnips are cooked, drain well and return the pan to low heat. Mash, adding milk and butter. Add just enough milk to get the texture you prefer, and leave a few lumps if you like. Fold in leeks and season with nutmeg, salt and pepper.
Source: Tantillo & Gugino, Eat Fresh, Stay Healthy.