parsnips, scrubbed, peeled and cut into 2” chunks, peels reserved
1 1/2 lb
yellow-flesh potatoes, scrubbed, peeled and cut into 2” chunks, peels reserved
garlic cloves, cut into thin slices
shallot, thinly sliced
each salt and pepper, divided
2 sprigs - 2 tsp
chopped fresh thyme, divided
rutabaga, peeled and cut into 2” chunks
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.
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.
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.
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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