Recipe information
Yield
makes 4 servings
Ingredients
1 pound parsnips, peeled and cut into 2-inch lengths
1 large Idaho potato (about 8 ounces), peeled and sliced
1 1/2 inches thick
Salt
1 bunch scallions, including tender greens, trimmed, cleaned, and sliced thin (about 1 cup)
1/2 cup milk
4 tablespoons unsalted butter
1 teaspoon grated lemon zest
Freshly ground black pepper
Preparation
Step 1
Pour enough cold water over the parsnips and potatoes in a 3- to 4-quart saucepan to cover them by three fingers. Season generously with salt and bring to a boil over high heat. Cook until tender, about 15 minutes. Add the scallions and cook 3 minutes.
Step 2
Meanwhile, heat the milk and butter in a saucepan over low heat until the butter is melted. Drain the vegetables thoroughly and return them to the empty pot. Mash the vegetables with a potato masher, gradually adding the milk and butter, to a smooth texture. Stir in the lemon zest and season to taste with salt and pepper. Serve immediately.
From Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Copyright © 2001 by A La Carte Communications and Tutti a Tavola, LLC. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.
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