- 2 pounds parsnips, peeled and cut into 2-inch pieces
- 1/2 cup crème frâiche or mascarpone
- 1/4 cup butter
- Pinch of nutmeg
- Salt and pepper, to taste
Place parsnips in a large pot with enough cold water to cover; salt water to taste. Bring to a boil and simmer parsnips until tender, 12 to 15 minutes.
Drain parsnips and return to the pot. Shake over medium heat to evaporate any remaining liquid. Pass through a ricer or mash. Stir in crème frâiche, butter, nutmeg and season with salt and pepper.
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