- Prep Time
- 10 mins
- Total Time
- 1 h
- Serves
- 8, plus leftovers
Ingredients
- 1 lb
- parsnips, scrubbed, peeled and cut into 2” chunks, peels reserved
- 454 g
- 1 1/2 lb
- yellow-flesh potatoes, scrubbed, peeled and cut into 2” chunks, peels reserved
- 680 g
- 2
- garlic cloves, cut into thin slices
- 1
- shallot, thinly sliced
- 1 tbsp
- olive oil
- 15 mL
- 1 tsp
- each salt and pepper, divided
- 5 mL
- 2 sprigs - 2 tsp
- chopped fresh thyme, divided
- 10 mL
- 2 sprigs
- fresh rosemary
- 1/2 lb
- rutabaga, peeled and cut into 2” chunks
- 227 g
- 3 cups
- vegetable broth
- 750 mL
- 1/2 cup
- sour cream
- 125 mL
- 1/2 cup
- melted butter
- 125 mL
Directions
Step 1
Preheat oven to 400°F (200°C). Toss the parsnip and potato peels, garlic, shallot, olive oil, 1/2 tsp each of the salt and pepper and the 2 tsp of thyme, on a parchment-lined baking sheet. Bake for 10 min, stir and bake for another 8 to 10 min or until golden brown and crispy. Set aside.
Step 2
Add the parsnip, potato and rutabaga chunks, rosemary and thyme sprigs to a large saucepan with the broth and add 2 cups of water. Bring to a boil over high heat, reduce and simmer for about 20 min or until vegetables are very tender. Drain, reserving cooking liquid.
Step 3
Return vegetables to saucepan with 1/2 cup reserved cooking liquid, the sour cream, melted butter and remaining salt and pepper. Mash or beat with a mixer until vegetables reach the desired consistency.
Step 4
Transfer to serving dish and top with half the crispy vegetable topping. Serve the remaining crispy vegetable topping on the side.
Tip
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