Shop for smaller parsnips, which are more tender.
Recipe information
Yield
Makes 8 servings
Ingredients
2 1/2 pounds parsnips, peeled and quartered
3 chicken bouillon cubes
1 tablespoon fresh lemon juice
4 tablespoons unsalted butter, melted
1/2 cup heavy cream, warmed
Salt and freshly ground black pepper, to taste
2 tablespoons snipped fresh chives
Preparation
Place the parsnips in a saucepan with water to cover. Add the bouillon and lemon juice. Simmer for 20 minutes or until very tender; drain. Mash, adding the butter and cream. Season with salt and pepper. Serve immediately, garnished with snipped chives.
Nutrition Per Serving
Per serving: 221 calories
29g carbohydrates
3g protein
12g fat
36mg cholesterol.
#### Nutritional analysis provided by New Wellness
Richmond
Va.
