Brown Butter and Sage Mashed Parsnips

Brown Butter and Sage Mashed Parsnips ingredients

• 2 lbs Parsnips
• 6 tbsp Unsalted butter
• 10-12 Fresh sage leaves
• 2 cloves Garlic
• 0.5 cup Heavy cream
• 1 tsp Salt
• 0.5 tsp Black pepper
• pinch Nutmeg

How to make Brown Butter and Sage Mashed Parsnips

1. Place 2 lbs of peeled and 1-inch cut parsnips in a large pot. Cover with cold water by about 1 inch and add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the parsnips are very tender and easily pierced with a fork.
2. Carefully drain the cooked parsnips thoroughly in a colander, shaking gently to remove as much excess water as possible. Return the hot, drained parsnips to the empty pot.
3. While the parsnips cook, melt 6 tablespoons of unsalted butter in a small saucepan over medium heat. Add 10-12 large fresh sage leaves. Cook, swirling occasionally, until the butter turns golden brown and smells nutty, and the sage leaves become crispy, about 5-7 minutes. Watch carefully to prevent burning.
4. Remove the crispy sage leaves from the brown butter with a slotted spoon and set them aside for garnish. Add 2 minced garlic cloves to the warm brown butter in the saucepan and cook for 30 seconds to 1 minute until fragrant. Do not brown the garlic.
5. Pour the brown butter and garlic mixture over the drained parsnips in the pot. Add 1/2 cup heavy cream, 1/2 teaspoon black pepper, and an optional pinch of nutmeg.
6. Using a potato masher or a fork, mash the parsnips until smooth and creamy, or leave slightly chunky for a more rustic texture.
7. Taste the mashed parsnips and adjust seasoning with additional salt and pepper as needed.
8. Transfer the mashed parsnips to a serving bowl. Crumble the reserved crispy sage leaves over the top just before serving for garnish and added flavor.

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