Recipes for Steam Cooking

Side diSheS, Vegetarian diSheS
and CaSSeroleS
26
PARSNIPS AND
POTATO MASH
INGREDIENTS
6 medium-sized potatoes
3 parsnips
½ onion
3 tbsp. butter
1 cup milk
Salt
Nutmeg
SETTINGS
STEAM, 210°– 212ºF
Potatoes
25 – 30 minutes
Perforated Pan
Parsnips
20 – 25 minutes
Baking Pan
11
33
Peel and dice the potatoes. Place in the perforated baking pan.
Peel and nely dice the parsnips and onion, then briey sweat in hot butter. Transfer into
the baking pan and pour the milk over. Cook until soft below the potatoes, as indicated.
Then, while the potatoes and parsnips are still hot, press through a potato ricer into a bowl
and stir with a whisk until smooth. Season with salt and freshly grated nutmeg and serve.
KITCHEN TIP:
To select parsnips, choose vegetables that are smooth-skinned and heavy for their size.
Serves 4