- Yield: 4 Servings(as a side dish)
- Preparation Time: 50 Minutes
- 7 oz (200 g) Russet or Yukon
- Gold potatoes
- 1 lb 10 oz (750 g) parsnips or parsley root
- 2 tablespoons butter
- freshly grated nutmeg
- 1¼ cups vegetable broth
- 1¼ cups canola oil
- 2 tablespoons pine nuts or Zirbelnüsse
- 1 bunch curly parsley
- ¾ cup heavy cream
- freshly ground salt and pepper
How to Make It
- Peel the potatoes and about 21 oz (600 g) parsnips; cut into ½in (1 cm) thick slices. Melt the butter in a small pot and cook the sliced potatoes and parsnips, covered, for 3 minutes. Season with salt, pepper, and nutmeg. Add the vegetable broth and steam, covered, for 25 minutes or until the vegetables are soft.
- In the meantime, peel the remaining parsnips. Using a vegetable peeler, cut into long, thin slices. Heat the canola oil in a frying pan or wok until it splatters immediately when you add a slice of parsnip. Fry the parsnips in 3–4 batches until lightly golden. Remove with a slotted spoon and let drain on paper towels. Season with salt.
- Cook the pine nuts in oil until lightly golden, remove, and let dry. Pick the parsley leaves from the stems and also fry in oil until crispy (this only takes a few seconds), remove, and let drain.
- Mash the parsnips and potatoes and stir in cream. Briefly heat while stirring; season to taste. Serve with fried parsnip slices, pine nuts, and fried parsley leaves.