Mashed Parsnips with Roasted Leeks and Nutmeg

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Mashed Parsnips with Roasted Leeks and Nutmeg

 

11/2 pounds parsnip, peeled and cut into 1-inch chunks

1/2 pound potatoes, peeled and cut into 1-inch chunks

Olive oil cooking spray

1 large or 2 small leeks, white part only, halved lengthwise and washed

thoroughly

1/2 to 2/3 cup soy milk, warmed

1 tablespoon butter, softened

1/4 teaspoon ground nutmeg

sea salt and freshly ground black pepper to taste

 

Preheat oven to 500 degrees. Put parsnip and potatoes in a large saucepan and

cover with water. Bring to a boil and boil gently, about 12 minutes, or until

very tender. Meanwhile, spray a cast-iron frying pan with olive oil cooking

spray. Halve leeks again, crosswise if using only one large one. Add to pan and

put in the oven. Cook about 15 minutes until browned all over. Turn a few times

to cook evenly. Remove, chop, and set aside. When parsnip and potatoes are

cooked, drain well and return to the pan over low heat. Mash, adding milk and

butter as you do. Add just enough milk to get the texture you prefer, and leave

a few lumps if you like. Fold in leeks and season with nutmeg, salt, and pepper.

Serves 4 to 6.

 

 

 

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