baked parsnippo­tato mash with fried sage leaves


Rachael Ray Every Day - - Sides -

Parsnips add a hint of sweet­ness to th­ese rich, creamy mashed po­ta­toes— and fried sage leaves make pretty much any­thing bet­ter.

31∕2 lb. rus­set po­ta­toes, peeled and chopped into 1- inch pieces 11∕2 lb. parsnips, peeled and sliced into 1∕2- inch pieces 11∕2 sticks but­ter 4 large fresh bay leaves 3∕4 cup heavy cream 8 oz. crème fraîche 3 large cloves gar­lic, grated 3∕4 tsp. onion pow­der 1∕4 tsp. freshly grated nut­meg 5 large egg yolks 1∕2 cup olive oil 20 fresh sage leaves Flaky esa aslt, ofr sprin­kling

1. Pre­heat the oven to 425°. In a large pot, cover the po­ta­toes and parsnips with cold wa­ter. Bring to a boil over high heat. Gen­er­ously salt the wa­ter. Re­duce heat to medium. Cook the po­ta­toes and parsnips un­til ten­der when pierced with a fork, about 15 min­utes, then drain.

2. In the same pot, melt the but­ter with the bay leaves over medium-high heat un­til the but­ter is fra­grant and golden, 5 to 8 min­utes. Dis­card the bay leaves. Add the po­ta­toes, parsnips, cream, crème fraîche, gar­lic, onion pow­der, and nut­meg. Us­ing a po­tato masher, mash un­til very smooth. Stir in the egg yolks, 1 at a time, mix­ing well be­tween ad­di­tions. Sea­son the mashed vegeta­bles gen­er­ously with salt and pep­per.

3. Spoon the mashed vegeta­bles into a large 3- qt. glass bak­ing dish. Us­ing the back of a spoon, cre­ate swirls or peaks on top.

4. Trans­fer to the oven. Bake, ro­tat­ing the dish halfway through, un­til the parsnippo­tato mash is heated through and golden in spots, about 30 min­utes.

5. Mean­while, in a small saucepan, heat the oil over medium-high. Work­ing in 2 or 3 batches, fry the sage leaves un­til crisp, 20 to 30 sec­onds per batch. Us­ing a slot­ted spoon, trans­fer the sage leaves to a pa­per towel–lined plate; re­serve the sage oil. Sprin­kle with flaky sea salt. Just be­fore serv­ing, driz­zle the baked parsnip-po­tato mash with the sage oil and top with the fried sage leaves.

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