Grammie's English whipped Parsnips
- 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 keyingredient.com
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