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Parsnip-Apple Mash

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    Earthy parsnips are sweetened with apples and blended into a delightfully silky puree.
    Martha Stewart Living, November 2010
    • Yield Serves 10 to 12
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    Ingredients

    • 3 tablespoons cold unsalted butter
    • 2 pounds parsnips, peeled and sliced into 1/2-inch-thick rounds
    • 1 pound tart apples (about 3), such as Granny Smith, peeled and cut into 1-inch cubes
    • 2 1/2 cups water
    • Coarse salt

    Directions

    1. Melt 2 tablespoons butter in a large heavy skillet over medium heat. Cook parsnips in a single layer until just golden on bottoms, about 10 minutes. Flip, and add apples, water, and 1 1/4 teaspoons salt. Raise heat to medium-high, and simmer, covered, until parsnips and apples are very soft, about 20 minutes.
    2. Remove from heat, and let stand, covered to retain moisture, until slightly cooled, about 5 minutes. Puree mixture in a blender until smooth. With machine running, add remaining tablespoon butter.

    Cook's Note

    Storage: Mash can be refrigerated for up to 2 days. Reheat before serving.

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