A root vegetable related to carrots, parsnips are rich in potassium and fiber.
Photo By Hamid Attie
This side dish is a cinch to make.
9 cups parsnips
1 1/4 cups whipping cream
3 egg whites
Salt and pepper, to taste
1. Peel and trim parsnips. Cut into 1-inch pieces.
2. Blanch in boiling salted water for 3 minutes, then blend with cream and egg whites, and season with salt and pepper. Pass mixture through a tamis (also known as a drum sieve) or a food mill (you could also press the mixture through a fine-mesh strainer with a wooden spoon). Whip mixture on high speed until soft peaks form.
3. Transfer whipped parsnips to a double boiler, set over low heat, and keep warm until ready to plate.