Creamy Parsnip Mash Recipe

  • 2 1/2 pounds parsnips, peeled and quartered
  • 3 chicken bouillon cubes
  • 1 tablespoon fresh lemon juice
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup heavy cream, warmed
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons snipped fresh chives
  1. Place the parsnips in a saucepan with water to cover. Add the bouillon and lemon juice. Simmer for 20 minutes or until very tender; drain. Mash, adding the butter and cream. Season with salt and pepper. Serve immediately, garnished with snipped chives.