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Makes
Serves: 8, plus leftovers
Level
very easy
Prep Time
10
Total Time
60

Ingredients

1 lb
parsnips, scrubbed, peeled and cut into 2” chunks, peels reserved
454 g
1 1/2 lb
yellow-flesh potatoes, scrubbed, peeled and cut into 2” chunks, peels reserved
680 g
2
garlic cloves, cut into thin slices
1
shallot, thinly sliced
1 tbsp
olive oil
15 mL
1 tsp
each salt and pepper, divided
5 mL
2 sprigs - 2 tsp
chopped fresh thyme, divided
10 mL
2 sprigs
fresh rosemary
1/2 lb
rutabaga, peeled and cut into 2” chunks
227 g
3 cups
vegetable broth
750 mL
1/2 cup
sour cream
125 mL
1/2 cup
melted butter
125 mL

Method

Step 1
Preheat oven to 400°F (200°C). Toss the parsnip and potato peels, garlic, shallot, olive oil, 1/2 tsp each of the salt and pepper and the 2 tsp of thyme, on a parchment-lined baking sheet. Bake for 10 min, stir and bake for another 8 to 10 min or until golden brown and crispy. Set aside.
Step 2
Add the parsnip, potato and rutabaga chunks, rosemary and thyme sprigs to a large saucepan with the broth and add 2 cups of water. Bring to a boil over high heat, reduce and simmer for about 20 min or until vegetables are very tender. Drain, reserving cooking liquid.
Step 3
Return vegetables to saucepan with 1/2 cup reserved cooking liquid, the sour cream, melted butter and remaining salt and pepper. Mash or beat with a mixer until vegetables reach the desired consistency.
Step 4
Transfer to serving dish and top with half the crispy vegetable topping. Serve the remaining crispy vegetable topping on the side.
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Characteristics

Fall Potluck Side Dishes

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of recipe):
Calories:
110
Fat:
7 g
Saturated Fat:
4 g
Carbs:
12 g
Sugar:
3 g
Protein:
2 g
Cholesterol:
15 mg
Fiber:
1 g
Sodium:
260 mg