|Parsnips are a sweet, almost floral-tasting vegetable that go well with all kinds of roasted or braised meals. Served alongside a prime rib roast, with a bit of horseradish if desired, they make a perfect substitute for potatoes. Buy more than you think you’ll need to allow for the waste you’ll have from trimming out the fibrous center core, about 1/2 pound per serving.|
|Peel parsnips and trim off the root end and tip. Slice them vertically into narrow wedges, and trim out the inner core.
Place parsnips in a large saucepan and cover with cold water. Add a teaspoon of salt and bring to a boil over high heat. When you can easily pierce a parsnip with a fork, remove the pan from the heat and
|drain off the water. Return the pan to the stove, turn the heat to low, and add the butter and cream while mashing the vegetables with a potato masher. Continue to mash until|
|the butter is melted and the cream is hot and incorporated into the parsnips, adding additional cream if necessary. Season with salt and pepper and serve while hot.|