Parsnips are sweet like carrots and creamy like potatoes. Instead of mashed potatoes, give parsnips a try. They're just as easy to make and with some roasted garlic, they're even more delicious!
Ingredients
2 lb. parsnips, peeled and cut into 2" pieces
3 Tbsp. extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1 head garlic
3/4 cup milk
4 Tbsp. butter
2 tsp. thyme leaves
Directions
Preheat
oven to 400°. Place parsnips on a large baking sheet and drizzle with 2
tablespoons oil. Season with salt and pepper. Cut off top of garlic
head and drizzle with remaining 1 tablespoon oil. Wrap tightly in foil
and place on a baking sheet with parsnips. Bake until parsnips are very
tender, 40 minutes. Garlic should be golden and very soft; if not, place
back in oven and continue to bake another 15 minutes. Set aside until
cool enough to handle.
Place
parsnips into a large bowl or food processor. Squeeze each clove of
garlic into bowl with parsnips. Add milk, butter, and thyme and blend
until smooth. Season with salt and pepper.