1 pound parsnips, peeled and sliced
1 carrot, peeled and sliced
1 large russset potato, peeled and cut into 2-inch pieces
1 Granny Smith apple, peeled, cored, and chopped
1 cup chicken stock
1/2 teaspoon allspice
2 tablespoons butter
Salt and pepper, to taste
Parsnips combine deliciously with other root vegetables like carrots and
potatoes, and I recently discovered, surprisingly, even with apples.
When cooked together in chicken stock and puréed, they're a flavorful
alternative to plain mashed potatoes.
In a saucepan over medium-high heat, combine parsnips, carrots,
potatoes, apple, and chicken stock. Cover and cook until tender,15 to 20
minutes, stirring once or twice. Drain and cool.
Transfer vegetables to a blender or food processor, add allspice,
butter, salt, and pepper and purée until smooth.