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Grammie's English whipped Parsnips



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  • 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


Adapted from


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

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