Not So Plain Parsnips
- 1 parsnip per person
- Water or chicken broth
- 1 tablespoon soft goat cheese per parsnip
- Half-and-half or cream, optional
- Chives, sipped, to taste, optional
- Salt and pepper
- Peel parsnips and cut into chunks.
- Simmer in barely enough water or chicken broth to cover the parsnips.
- When fork tender, drain parsnips and reserve cooking liquid.
- Mash parsnips, adding the goat cheese.
- Thin the mashed vegetable with cooking water or cream to your preferred texture.
- Stir in snipped chives and salt and pepper, taste and adjust seasonings to taste .
- Serve.
Recipe by Taste Buds at https://tastebuds.bdnblogs.com/2017/05/09/whats-for-supper/plain-and-not-so-plain-parsnips/
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