| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 210 | 6g | 3.6g | 32g |
| sugars | fibre | protein | salt |
| 8g | 6g | 2g | 0.32g |
There’s a certain kind of magic that’s cooked up in my kitchen when I whip up a classic New England dish. But it’s not all about the seafood – my Skirret and Parsnip Mash steps away from the Atlantic coast whilst embracing traditional autumnal flavors from my neck of the woods. Picture a creamy, buttery puree with subtle sweetness backed by the earthy notes of parsnips and the slightly nutty flavor of skirrets. Think of it as comfort food with style.
A Fall-flavored Delight
For those unfamiliar, skirret is a root vegetable that was popular in medieval times but has since fallen into obscurity. And it’s a shame. They have a delicate sweetness that pairs wonderfully with the sharp, aromatic flavors of parsnip. Combining them in a mash brings an old-world charm that’s hard to resist. It’s a dish that turns a regular dinner into something splendid, encouraging the family to gather around the table and savor the flavors of the changing seasons, particularly in the fall—much like my daughters, Erin and Samantha, used to when they were young.
Nutritional Pot of Gold
But it’s not just about the taste. This Skirret and Parsnip Mash is a trove of nutritional benefits. Parsnips, while sweet and incredibly tasty, are an excellent source of vitamin C, potassium, and dietary fiber. Skirrets, although less famous, are rich in vitamins B6 and C, and carry an impressive amount of potassium. What’s more, the added honey, besides providing a touch of natural sweetness, is renowned for its antioxidant properties. The best part? This suitability doesn’t compromise on taste—each mouthful is a harmonious blend of health and flavor.
The Perfect Pairings
This vegetable mash is highly versatile and complements many dishes beautifully. It’s familiar to a quintessential Thanksgiving side, but with an elevated sense of sophistication. Pair it with a classic rosemary roasted chicken, or a pan-seared salmon to add a seafood flair as a nod to my coastal roots. Or, for an exceptional culinary experience, serve alongside a traditional New England lobster roll—it’s a combination that’s divine both on the tongue and the eyes.
Get ready to experience the warmth of a classic New England autumn on your plate. As the saying goes, the way to the heart is through the stomach—and this Skirret and Parsnip Mash recipe is sure to win over many hearts.
What You’ll Need
- 2 large parsnips
- 6 small skirret roots
- 1/2 cup whole milk
- 4 tablespoons unsalted butter
- Salt to taste
- Pepper to taste
- 1 tablespoon honey (optional)
- Finely chopped parsley for garnish (optional)
Method
Step One
Begin by thoroughly washing the parsnips and skirret roots. Once cleaned, peel them and cut into even-sized chunks. This will ensure they cook evenly.
Step Two
Place the chunks of parsnips and skirret roots into a large pot and cover them with water. Set the pot on high heat and bring the water to a boil, then reduce the heat to low and allow the vegetables to simmer for about 20-25 minutes. You’ll know they’re ready when they are soft and can be easily pierced with a fork.
Step Three
While the vegetables are simmering, you can move on to preparing the dairy mixture. In a small saucepan, combine the 1/2 cup of whole milk and 4 tablespoons of unsalted butter. Place the saucepan over medium heat and stir until the butter has completely melted into the milk.
Step Four
Once the vegetable are thoroughly cooked, drain the water from the pot and add the warm milk and butter mixture. Use a potato masher or a fork to mash the vegetables until they reach your desired level of smoothness.
Step Five
After mashing the parsnips and skirret roots, it’s time to season the mash. Add salt and pepper to taste, and if you would like a touch of sweetness, add a tablespoon of honey as well. Mix well to ensure the seasonings are evenly distributed throughout the mash.
Step Six
Before serving, garnish the skirret and parsnip mash with some finely chopped fresh parsley. This adds a touch of color and fresh flavor, but it’s optional. Your skirret and parsnip mash is now ready to be enjoyed!
