PARSNIP MASH

SERVES: 4 | PREP TIME: 10 MINUTES | COOK TIME: 10 MINUTES

We’ll be honest: Just a few short years ago, neither of us had ever tasted a parsnip, let alone cooked with one. Once we did, though, it was love at first bite. This ivory-colored root vegetable is too often overlooked in favor of its more colorful cousin, the carrot, but it has its own unique flavor profile and a wealth of health benefits that make it worthy of a chance.

Parsnips can be roasted, braised, fried, substituted for potatoes in soups and stews, or shaved into salads. One of our favorite preparations for parsnips is this mash. It brings out the flavor of the vegetable, which is something of a cross between potato and carrot, with a subtle bitterness that balances out its natural sweetness. Serve this broth-rich mash the way you would serve mashed potatoes—but trust us, no gravy is needed.

Sea salt

½ pound parsnips, peeled and cut into small dice

1 medium sweet potato, cut into small dice

1 tablespoon ghee

¼ cup bone broth, any flavor (chapter 4)

1 tablespoon thinly sliced fresh chives

Freshly ground black pepper

IN a medium pot, bring 4 cups of water to a boil with 1 tablespoon of sea salt.

ADD the diced parsnips and sweet potato and boil for about 8 minutes, until knife-tender. Strain the vegetables and return them to the pot.

MIX in the ghee and bone broth and mash, using a potato masher or hand mixer. Mix in the chives and season to taste with salt and pepper. Serve immediately.

STORE any leftovers, refrigerated, for up to 1 week.