[center]Mashed Parsnips [/center]
Another great alternative to mashed potatoes: mashed parsnips.
2 pounds of parsnips, peeled and cut into smaller chunks
1 cup of chicken broth/stock
Pink sea salt and fresh ground pepper
Options: omega-3 or natural butter, half-n-half, cinnamon, nutmeg
Combine parsnips with chicken broth and about a cup of water. Cover and simmer until they get very soft, 25 minutes or so.
Drain off the broth but save some of it. Mash parsnips with a potato masher or a fork, add salt and pepper, then add just enough broth back in until you get a mashed potato-like texture.
Add the options you want. Cinnamon and nutmeg work great here; some prefer a little half-n-half or a pat of butter. Stir and enjoy.