I have similar feelings about parsnips that I do to butternut squash. I have one bite and like them OK, but too many, too sweet. I always want it paired with something savory, usually salty. Straight up mashed potatoes will always be my preference, but half potato half parsnip helped me use up the parsnips in my vegetable drawer. Paired with Turkey Meatballs with Indian Spices these rounded out a Sunday supper. My five-year old was definitely underwhelmed, but my husband ate seconds.
Makes about 5 cups
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 pound parsnips, peeled and cut into ½-inch pieces
1 pound Yukon Gold potatoes, peeled and cut into ½-inch pieces
1 tablespoon honey
1 ½ teaspoons curry powder
2 ¼ cups whole milk
Freshly ground black pepper
Put the butter and oil in a large saucepan (preferably a wider one) over medium heat until the butter has melted, swirling to combine. Add the parsnips and potatoes and cook until they begin to caramelize on the edges, 8 to 10 minutes.
Stir in the honey and 1 teaspoon of the curry powder until evenly distributed.
Pour in the cream and milk. The parsnips and potatoes should be just covered. Bring to a boil, lower to a simmer, and cook until tender, 10 to 12 minutes. Stir from time to time to be sure they cook evenly.
Remove from the heat. Mash with a potato masher until smooth, but do not over mash. The texture could get gluey. Season to taste with salt, pepper, and additional curry powder to taste.