Parsnip and Potato Mash

Vegetable prices are soaring in the moment. Due to the lockdown many imports from other countries are missing or the amount of veggies that is reaching the supermarkets is much smaller this year.

A very basic root vegetable is the parsnip. It was forgotten for a long time and just in the last 10-15 years had a come back. But it always belonged to the inexpensive veggies on the market. Now they sell the kilo for €10. This is crazy. About 3 month ago I paid less the €5 for a kilo.

That is the reason I added potatoes to the mash to bulk it out. Parsnips have a sweet taste like carrots. They need some milk and butter to make them lush.

recipe for 2:
250 g parsnips
250 g potatoes
250 ml water
250 ml milk
salt, nutmeg

butter, creme fraiche
chives, Pimpinelle, celery leaves

Peel and chop parsnips and potatoes into rough chunks. Mix water and milk in a pot and add salt and nutmeg. Bring to a boil and reduce the heat and let it cook 15 min. Be careful, it might boil over.

When both are done, drain 2/3 of the water, milk mix. Use a masher and crush everything.
Add butter, creme fraiche, salt and pepper and more nutmeg.
Chop the herbs and finish the mash with them.

I served it with calf liver.