Parsnips are a root vegetable that are often called “white carrots.” We have a recipe for whipped parsnips that might rival whipped potatoes.
5 cups whole milk
1 teaspoon salt
1/4 cup butter
1 teaspoon dried thyme
Chives for topping
In a large pot, heat milk over medium heat until warmed. Peel and chop parsnips and add to pot with 1 teaspoon salt. Cover pot with lid and cook for about 25 minutes, until parsnips are tender.
Once parsnips are tender, strain from milk. Reserve the milk in separate bowl.
Mash the parsnips, butter, dried thyme and 1 cup of reserved milk together using a hand mixer. More of the reserved milk can be added. Season with salt and pepper and top with chives!