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Under 30 Minutes

Under 30 Minutes

Smashed Parsnips and Potatoes with Thyme

Parsnips give this rustic mash a nutty sweetness. Warm olive oil and thyme add more flavor (and dispense with the need for butter).

  • prep: 15 mins
    total time: 30 mins
  • servings: 4

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Ingredients

  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1/2 pound parsnips, peeled and cut into 1/2-inch pieces
  • Coarse salt and freshly ground pepper
  • 1 1/2 pounds baby Yukon Gold potatoes, quartered
  • 1 tablespoon plus 1 1/2 teaspoons thyme leaves

Cook's Note

Smashed potatoes and parsnips can be refrigerated for up to 2 days. Warm over low heat, stirring occasionally, before serving.

Directions

  1. Step 1

    Heat 1 tablespoon oil in a medium saucepan over medium heat. Cook parsnips with 1/4 teaspoon salt for 5 minutes. Add potatoes and 1 1/2 teaspoons salt; cover with water. Bring to a boil. Reduce heat, and simmer until parsnips and potatoes are very tender but still hold their shape, 12 to 14 minutes.

  2. Step 2

    Drain parsnips and potatoes. Return empty saucepan to high heat, allowing any remaining water to evaporate. Add remaining 3 tablespoons oil and the thyme. Cook until thyme starts to sizzle, about 1 minute. Add parsnips and potatoes, and smash with the back of a wooden spoon until combined but still chunky. Season with salt and pepper. Drizzle with oil.

Source
Martha Stewart Living, November 2011

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