The unused cooking liquid makes a wonderful soup stock.Īdapted from Peter Berley and Melissa Clark’s Fresh Food Fast: Delicious, seasonal vegetarian meals in under an hour. Place the potatoes, parsnip, pears and garlic in a medium saucepan with cold salted water and place over high heat Cover and bring to the boil. Serve these with Roasted Seitan for a hearty winter meal. Add leeks, and cook, stirring occasionally, until softened, about 4 minutes. Add butter or oil and mash, adding cooking water as needed to obtain desired consistency. In a large saucepan, melt 2 tablespoons butter over medium heat. Set colander over bowl and drain vegetables, then pour them back into saucepan. Add salt, reduce heat, and simmer about 15 minutes, until vegetables are tender. Place water in saucepan along with potatoes, parsnips, and garlic and bring to a boil. Reduce heat and simmer for 12-15 minutes until. In the meantime, drain the potatoes and parsnip, let them evaporate briefly and mash them with a potato masher. 1½ pounds potatoes, peeled (optional) and cut into pieces Place potatoes and parsnips into a large saucepan of cold water, cover and bring to the boil over high heat.
![mashed potatoes and parsnips mashed potatoes and parsnips](https://cleanfoodcrush.com/wp-content/uploads/2020/12/Parsnip-Mashed-Potatoes-Clean-Food-Crush-Printable-Recipe-768x768.jpg)
These aren’t much more work than regular mashed potatoes, but they have a lot more flavor. CUT potatoes into quarters and parsnips into similar-size pieces. Combine potatoes and parsnips in a casserole or kettle and add cold water to about 1 inch above the level of the vegetables.