Whipped Parsnips with Mascarpone
Move over, mashed potatoes. These Whipped Parsnips with Mascarpone are your new elegant and rich side dish upgrade.
Ingredients
- 7 cups parsnips peeled and roughly diced (about 5-6 medium parsnips)
- ¾ cup heavy cream
- 4 Tablespoons unsalted butter
- One 8oz container mascarpone cheese
- 1.5 t pink himalayan salt
- ¼ cup parmesan grated on the microplane
- high-quality olive oil for garnishing
Instructions
- In a large pot or dutch oven, add parsnips and fill the pot ¾ up with cold water. Bring to a boil and reduce to a simmer.
- Let parsnips simmer until cooked through and very tender, approximately 20-25 minutes.
- Drain parsnips and return to pot, add in cream, butter, salt and mascarpone. Return lid and let steam a few minutes.
- With an immersion blender, puree parsnip mixture completely until no lumps occur.
- When smooth, stir in parmesan cheese.
- Transfer to serving bowl and serve piping hot drizzled with good olive oil.