Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Potato, Parsnip, and Herb-Oil Puree 3.3 (9) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 10, 2019 Print Rate It Share Share Tweet Pin Email Photo: Maura Mcevoy Servings: 8 Parsnips bring earthy interest to this potato mash. Infused oil elevates the easy side dish from expected to extraordinary. Ingredients ½ cup extra-virgin olive oil 3 whole black peppercorns 1 dried bay leaf 1 large rosemary sprig 1 piece (1 inch) cinnamon stick 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces 2 pounds parsnips, peeled and cut into 1-inch pieces ½ teaspoon coarse salt Pinch of freshly grated nutmeg Directions Bring olive oil, peppercorns, bay leaf, rosemary, and cinnamon stick to a gentle simmer in a saucepan over low heat. Remove from heat, and let stand, covered, until cool. Strain. Meanwhile, cook potatoes and parsnips in a large pot of salted boiling water until tender, 20 to 25 minutes. Drain, then immediately mash with infused oil, salt, and nutmeg. Rate it Print