Parsnip, Potato & Apple Mash

Parsnips and apples are a classic fall combination. The sweetness of apples brightens the earthiness of the parsnips. The addition of butter adds a hint of richness without overpowering the flavours with this combination.

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Ingredients...

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 shallot, peeled and sliced
• 1 lb parsnips, peeled and cut into ½-inch pieces
• ½ lb russet potatoes, cut into ½-inch pieces
• 1 lb red apples, such as Honey Crisp, Courtland or Spy, peeled, cored and cut into ½-inch pieces
• ½ cup water
• 2 tbsp apple cider
• Kosher salt and freshly ground black pepper
• Chopped chives

Method...

1. Preheat oven to 350 F. Grease a 9 x 13-inch baking dish.
2. Place a medium saucepan on the stove over a moderate-high heat and add the oil and butter. When the butter has melted, add the shallot and cook until tender, about 3 minutes. Add the parsnips, potatoes and apples, cover with water and bring to a boil. Reduce the heat to medium-low, cover and cook, stirring occasionally, until the parsnips are completely tender, about 25 minutes.
3. Using a vegetable masher, blend the mixture until as smooth as possible. Taste and season with vinegar, salt and pepper. Transfer into a buttered 9 x 13-inch baking dish. Dot the top with a few additional pats of butter. (MAKE AHEAD: Mixture can be prepared ahead to this point, then cover and refrigerated for up to 48 hours. About 2 hours before serving, remove potato-mash from the refrigerator and allow to come to room temperature before reheating).
4. Cover baking dish with aluminum foil. Bake in preheated oven for 30 to 45 minutes or until potatoes are hot in the centre when tested with the tip of a knife. Garnish with chopped chives before serving

 YOU WILL LIKE THESE TOOLS TO MAKE THIS RECIPE

• Potato Masher
• 9 x 13 Baking Dish