ParsnipsSide DishesVegetarian

Mashed Potato and Parsnip

1 hr
—
4

Ingredients

  • • 2 lbs For You® Parsnips, peeled and sliced 1/2″ thick
  • • salt, to taste
  • • 1 T. unsalted butter
  • • ground black pepper, to taste

Instructions

Mashed potatoes get an upgrade from ForYou® parsnips, which add subtle sweetness and a slightly silkier texture. Use a potato masher for a rustic finish, or a ricer for something silky-smooth. Serve under gravy, alongside a roast, or with anything that needs a creamy companion.

  • 2 lbs For You® Parsnips, peeled and sliced 1/2″ thick
  • salt, to taste
  • 1 T. unsalted butter
  • ground black pepper, to taste

1. Place the parsnips in a large saucepan, then add enough cold water to cover by 1 inch.
2. Bring to a boil over high heat. Boil until reduced to 3/4 cup.
3. Return the parsnips to the pan and add the butter.
4. Working in batches, transfer to contents of the saucepan to a food processor and puree until smooth.
5. Return to the saucepan, season with salt and pepper, then heat over medium until hot.

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MIEDEMA PRODUCE

Our Humble Beginning

Miedema Produce began in 1971 when brothers Gerald and Ron Miedema raised their first crops in Jenison, Michigan. The duo learned from their father, Ted, who had farmed in the Netherlands, immigrated to the United States, and used his vegetable growing expertise to make his start in the United States.

Miedema Produce began growing bright and crisp radishes, which is now our hallmark product being grown and produced today. Miedema Produce has since become one of the largest growers and shippers of radishes in the world.

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