Mashed Parsnips

By mamapig

Ingredients

• 2 lb parsnips (ab 6 med ones, about 8" long and 2" in diameter)
• 2 Tbsp. extra virgin olive oil
• 2 tsp. balsamic vinegar (or to taste)
• 1/2 tsp. salt
• freshly ground black pepper

Preparation

Step 1

Bring a large saucepan of water to a boil. Meanwhile, peel the parsnips, and trim and discard the ends. Chop the parsnips into 2 to 3 inch pieces.
When the water boils add the cut parsnips and cook them for about 10 minutes, or until very soft. Use a mesh scooper or a slotted spoon to remove them from the water, shaking out the excess, and transfer to the work bowl of a food processor. (Remove the saucepan of water from the stove, but don't dump it yet)
Add the olive oil, vinegar and salt tot he parsnips and process until very smooth. If they seem a bit dry, add a little of the cooking water.
Season to taste with pepper, correcting salt and vinegar along the way. Serve hot or warm.