4.5/5
(28 Votes)
Ingredients
- 1 pound parsnips
- 1 Large russet Potato
- 2 Cloves of Garlic
- 1 Teaspoon of Kosher Salt
- 1/2 Cup Sour Cream
- 3 tablespoons butter
- 1 Teaspoon Nutmeg
- Season with Pepper
Preparation
Step 1
Peel and chop the parsnips and potato. Put into a sauce pan with the garlic
Cover with water and add salt and bring to a boil. Cook for 20 minutes.
Reserve 1/2 cup of the cooking water
Drain the vegetables and return to the pan.
Add the reserved cooking liquid , sour cream, butter, and nutmeg.
Season with additional salt and pepper to taste
You'll also love
-
Kristi's Banana Bread 4.8/5 (8 Votes) -
Easy Broiled Lobster Tails 4.2/5 (24 Votes)
You'll also love
-
Freezer Meal Southwest Corn & Ham... 4.6/5 (20 Votes) -
Pasta with White Beans, Roasted... 4.8/5 (8 Votes)