More parsnip goodness coming your way before the weekend.
This dish is homey, savory, and tastes like it has a lot of butter in it (but it does not).
- 4-5 good-sized parsnips
- 5-6 sage leaves
- 1/4 cup chopped walnuts
- 1/4 cup 1% milk
- olive oil
- salt, pepper
1. Peel, clean, and boil parsnips in salted boiling water until fork tender, about 30-35 minutes.
2. Whip/mash/puree the parsnips right in the pot – I prefer to do it with a fork, in an old school way – with milk. It comes together very easily.
3. Heat up oil in a large saute pan, add sage (I chopped half of it and left the little leaves whole) and walnuts. Cook until toasted and golden and the whole sage leaves are a bit crispy.
4. Mix sage and walnuts into the parsnip puree. Add salt and pepper and taste for seasoning. Serve as a side.