Parsnip Mash

Hi there people!
I hope you had a great Christmas and New Year’s…I know I did!

Well, today is Sunday…and January so, as promised, I’m back with a new post!
Today’s recipe is a side dish that will never make you long for mashed potatoes again…it got a more delicate flavor, and is not nearly as “heavy”.

However…low-carbers beware, parsnips pack a few carbs too (boiled around 10%). On the other hand…being rich in insoluble fiber, potassium, folic acid and vitamin C, they’ve got a quite good nutritional value.
Anyway, as long as you don’t forget it’s a side dish, and serve it in moderation next to some high quality meat, and a good fat source you should be just fine.
Here we go:

Ingredients:

(Serves 6)
• About 2 lb (900g) Parsnips.
• 1 tbsp White Truffle infused Extra Virgin Olive Oil.
• 1 Green Onion, chopped.
• Salt and Ground White Pepper, to taste.
• Crushed Black Pepper.

How To:

Peel the parsnips and cut them down in smaller pieces, then place them in a pot, cover with water and boil until soft.

Put them in a food processor, add the white truffle olive oil, and run until the mash has got the texture you prefer.

Season with salt and white pepper.

Put the mash in a bowl, sprinkle a little bit of crushed black pepper and the chopped green onion over it, then serve!

Enjoy!