Smashed Parsnips with Mascarpone

Tonight we had Grilled Cheese with Onion Jam & Taleggio, but I couldn't find the onion jam or the taleggio. So we had jalapeno jam and fontina. It was good but didn't work as well as the onion-garlic jam we used before. This will not be a make-again UNLESS we find the onion jam, in which case we'll probably eat it every day.

To go with the sandwiches, I wanted to try out this parsnip recipe to introduce Gibby to parsnips. One bite in, he deemed it Thanksgiving-worthy! I think he's getting a little out of hand with determining what should be at Thanksgiving already, hah! But I do agree it was very good. Definitely the best preparation of parsnips I've had. Yum! We would make this again. Maybe even for Thanksgiving, apparently!



Smashed Parsnips with Mascarpone
Food Network - Big Daddy's House

1 pound parsnips, peeled and cut into 1-inch pieces
2 tablespoons butter
3 tablespoons sugar
1/2 onion, diced
1/2 cup mascarpone
1/4 cup freshly chopped parsley leaves
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper

Bring a large pot of water to a boil and add the parsnips. Cook until the parsnips are tender, about 10 minutes. Drain.

Heat a pot over medium-high heat and add the butter and sugar. Allow to melt together. Add onions and saute until caramelized, 6 minutes.

Add parsnips to pot. Turn heat off and add the mascarpone. Stir together and mash, adding parsley, salt and pepper.

Yield: 6-8 servings