Ingredients

The following ingredients have 4 Servings
  • 2 pounds parsnips (peeled, cored & cut into smaller pieces)
  • 2 tablespoons butter
  • 4-5 cloves garlic (minced)
  • 1/2 cup Greek yogurt
  • Small handful fresh parsley (chopped)
  • 1 tablespoon fresh chives (to taste )

Instruction

  • Peel the parsnips. Cut them into quarters lengthwise and use a knife to cut the tough core out (it's ok if you don't get it all). Cut the parsnips into smaller pieces.
  • Place the parsnips in a medium pan filled with water. Boil for 25-30 minutes or until they're tender.
  • When the parsnips are almost cooked, add the butter and garlic to a small pan on medium-high heat. Melt the butter and let the garlic slightly cook for about a minute or so (don't let it brown).
  • Drain the parsnips then add the butter/garlic mixture to the pan, along with the Greek yogurt. Mash with a potato masher until desired texture is reached (I prefer a rougher, more rustic mash). Season with salt & pepper and stir in the parsley and chives.