While there's no true substitute for flavorful and comforting mashed potatoes (like those cooked in chicken broth), parsnips ...

My stealth upgrade for zhushing up the Thanksgiving mash is parsnips. I discovered the glory of the parsnip while cooking in vegetarian restaurants where root vegetables get the respect they deserve.

To make the mash, cut the parsnips into small ¼ inch cubes. Melt the butter and oil in a large pan on a medium heat. Add the parsnip and stir to coat all of the pieces with butter. Cook for 8-10 ...

Cook the parsnips separately in boiling salted water. Strain both, mash or purée together and add butter, salt and freshly-ground pepper. Wash and peel the carrots and parsnips. Slice the carrot ...

Stir in the spices and continue cooking for a further two minutes, until fragrant. Drain the parsnips. Mash them with a potato masher, stirring in the butter, salt and freshly ground black pepper ...

Attendees learned to prepare a carrot and parsnip mash using fresh, locally grown ingredients. The event also included a talk on organic soil, composting with worms, and tips for starting ...

Cook to seal on both sides and add the butter, onions, celery and parsnips. Cook until the onions ... Drain well and dry in the pan. Mash with the butter, sour cream and mustard.