Recipe: Mashed Parsnips with Roasted Leeks and Nutmeg

MASHED PARSNIPS WITH ROASTED LEEKS AND NUTMEG

1 1/2 pounds parsnips, peeled and cut into 1-inch chunks
1/2 pound potatoes, peeled and cut into 1-inch chunks
Olive oil spray
1 large or 2 small leeks, white part only, halved lengthwise and washed thoroughly
1/2 to 2/3 cup fat free milk, warmed
1 tablespoon butter, softened
1/4 teaspoon ground nutmeg
Kosher Salt and freshly ground black pepper, to taste

Preheat oven to 500 degrees F.

Put parsnips and potatoes in large saucepan, cover with water. Bring to a boil and boil gently, about 12 minutes, or until very tender.

Meanwhile, spray a cast iron frying pan with olive oil spray. Halve leeks again, crosswise, if using only one large one. Add to pan and put in the oven.

Roast the leeks about 15 minutes until nicely browned all over. Turn a few times to cook evenly. Remove, chop and set aside.

When parsnips and potatoes are cooked, drain well and return to the saucepan over low heat. Mash, adding milk as you do (add just enough milk to give the texture you prefer - and leave a few lumps if you like). Fold in roasted leeks and season with nutmeg, salt and pepper.

Makes 4-6 servings
From: KellyWA - 01-13-2000