#WHIPPED PARSNIPS MAC#

Add more of the milk if you prefer your parsnips creamier. Add nutmeg, pepper, salt, butter and ½ cup of the reserved milk mixture to the food processor. Use a slotted spoon to remove parsnips and place them in a food processor. Add the parsnips and cook until tender (about 12 minutes unless your parsnips are particularly thick). In a large pot, combine milk, allspice, and cloves. Don’t fret the wax is nontoxic and will come off when you peel the parsnip.Ģ pounds parsnips, peeled and chopped into 2-inch chunksġ teaspoon ground nutmeg (plus a dash more for sprinkling on top) Occasionally they’ll be sold with a wax coating. Parsnips should be peeled before consuming, as the skins can be quite tough.

They should be firm in texture, not bendy, and can range in size from about 1 inch in diameter to nearly 3 inches.

When selecting parsnips, look for light cream color with touches of tan at the tips. Parsnips look like white carrots, but provide more flavor and subtle heat. Their taste lends itself to traditional holiday spices, making them a perfect Thanksgiving vegetable. They actually look like a white carrot, but with more flavor and a touch of heat. Parsnips are a root vegetable closely related to carrots and parsley. If you’re looking for a quick, simple side to bring to dinner, this one is sure to be appreciated. While I would never dream of omitting mashed potatoes from the lineup, I am spicing up the menu cornucopia by adding whipped parsnips.

#WHIPPED PARSNIPS MAC#

Whether it’s mashed potatoes, mac and cheese, stuffing or corn pudding, starchy sides complement everything else on the plate, serving as a vehicle for sauces or a topping for turkey depending on the forkful. The abundance of starchy sides is probably my favorite part of Thanksgiving. On the docket this year: a starchy side and the cranberry sauce. Over the past few years I have loved creating new twists on old favorites. While my nostalgic side relishes in the unchanged recipes of my matriarchal lineage, my palate can crave novelty from time to time. Growing up, the Thanksgiving menu rarely changed at my house we always had the traditional fare just as it had been prepared for my mother when she was a child. Today, I’d like to offer a recipe for both: the prepared host and the tag-along procrastinator. If you’re a guest at someone else’s celebration, perhaps you’re still looking for an easy, last-minute dish to bring that won’t overlap with what they’re serving. If you’re hosting, no doubt you have your refrigerator packed with all the usual turkey day necessities. With Thanksgiving nearly upon us, houses across the country are readying their kitchens and tables for feasting and family. Whipped parsnips and homemade spiced cranberry sauce are sure to delight this Thanksgiving.