Trout with Creamy Parsnip Mash

Prep Time: 15 minutes
Total Time: 40 minutes
Makes: 4


  1. 1 lb (500 g) parsnips, peeled, chopped in chunks
  2. 1/4 lb (125 g) Yukon Gold potatoes, peeled, chopped in chunks
  3. 2 cloves garlic
  4. 1/4 cup (60 mL) 10% half & half cream (or milk)
  5. 1/2 tsp (2 mL) salt
  6. 1 bunch Swiss chard, stems separated from leaves and finely sliced, leaves coarsely chopped
  7. 1 lb (500 g) fresh trout fillets (cook in 2 Seafood Steamer bags with Dill-Lemon Butter Pucks according to package directions)


  1. Add parsnips, potato and garlic cloves to medium saucepan of boiling salted water. Cook for 15 to 20 min. or until fork tender. Drain well. Transfer back to saucepan. Add cream and salt. Mash until smooth.
  2. Meanwhile, place Swiss chard stems and leaves in saucepan with approx.1 in. (2.5 cm) boiling water. Cover and steam until wilted, 1 to 2 min.
  3. Divide puree onto 4 plates. Top with steamed Swiss chard and cooked trout. Drizzle any remaining butter from steamer bags over top.

Tips: Add pinch of ground nutmeg to puree. Substitute 10% half & half cream with 35% whipping cream for added richness. For a smoother puree, process in food processor.