Parsnips bring velvety alternative to traditional mash potatoes
2 large Parsnips, peeled and sliced 1/2 inch thick
1/2 cube of butter, room temperature
1/2 cup of grated Gruyere cheese
1/2 teaspoon coarse ground pepper
A couple pinches of salt
Bring a large pot filled half with water to a boil and add the parsnips. Boil parsnips for about 15 to 20 minutes or until you can pierce it with a fork without resistance. Remove parsnips and transfer to a food processor.
Process parsnips until it is creamy with no lumps, then add Gruyere, salt, pepper, and butter. Continue to process for another 15 seconds but no more. Serve as a side dish or over your favorite cut of meat and sprinkle with a little nutmeg. Enjoy.