Potato and Parsnip Nests
From deliathecrone 17 years ago
- 60 minutes to make
- Serves 6
No matter what else you serve, this looks impressive, and tastes extraordinary!
Ingredients
- 4 russet potatoes, peeled shopping list
- 1 lb parsnips, also peeled shopping list
- 4 large carrots, washed shopping list
- 1 whole bulb garlic shopping list
- 1 teaspoon olive oil shopping list
- 1/3 cup milk or milk substitute (I use rice Dream) shopping list
- 1/4 cup butter (use real butter, not margarine) shopping list
- salt and pepper to taste shopping list
How to make it
- Cut peeled potatoes, parsnips and washed carrots into 1/2-inch chunks. Cook in boiling salted water until tender, about 25 to 30 minutes. Drain.
- Meanwhile, preheat oven to 350 degrees F. Cut about 1/2-inch off tip of garlic bulb, and discard. Place garlic in a custard cup. Drizzle with Oil. Cover with foil and bake in the preheated oven for 20 minutes or until tender when pierced with the tip of a sharp knife. Let cool. Squeeze garlic pulp out of the bulb. Mash with a fork, and set aside.
- Press the potatoes, parsnips and carrots through a potato ricer or food mill (or mash with a potato masher).
- Heat milk and butter in a small saucepan just until boiling. Stir into the potato mixture. Stir in the mashed garlic, salt and pepper to taste.
- When the potato mixture is cool enough to touch, form it into 6 nests, each about 4 inches wide with an indentation in the center. Place them on a LIGHTLY greased baking sheet and bake at 350-degrees Farenheit until golden. This will take ABOUT 20 minutes.
- Serve with the vegetable of your choice in the nest. I choose peas.
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