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.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More