Mary mary cant give up now remix11/5/2022 ![]() Actually, my first job, when I was 10, was delivering milk. I delivered milk, meat - anything, as long as I got paid. I had so many different jobs when I got out of the Army. I liked being a part of something bigger than myself. Transfer to a serving bowl and top with the chives or parsley.I liked the discipline of the Army, and I liked traveling, seeing new things. Stir in the milk mixture season with pepper and the nutmeg. For a more rustic mash, transfer the vegetables to a large bowl and smash with a potato masher. For a smooth mash, pass the vegetables through a food mill. Meanwhile, in a small pan, heat the milk and butter over low until the milk is warm and the butter melts.ĭrain the vegetables. Bring to a boil over high, season generously with salt, and cook until tender, 20 to 25 minutes. White pepper or finely ground black pepperĭirections: In a large pot, cover the parsnips, potatoes, and garlic with a couple of inches of cold water. Rachael Ray’s Garlicky Mashed Potatoes & Parsnipsģ large parsnips (about 1 pound), peeled and cut into 1-inch cubesģ pounds russet or Yukon Gold potatoes, peeled and cut into cubes that are a little larger than the parsnipsĤ large cloves garlic, crushed and peeledġ cup whole milk, half-and-half, or heavy cream They are also lower on the glycemic index than potatoes are. I’ve read that they are high in nutrients including vitamin C as well as fiber and antioxidants that are believed to offer some protection against disease - so that’s all good. But if I never ate them again in my life, I’d be fine.”įor my part, I think the parsnips added a bit of sweetness to the mashed potatoes. Then, after he tasted the dish, he admitted with a sigh, “They’re all right. Well, first he demanded to know what a parsnip is. It’s always interesting to hear what he has to say about test kitchen food, because he takes such pride in being like that teacher you might have had in middle school who announces every September: “Class, you should know right now that I have been teaching for 20 years and so far I’ve never given anyone an A.” Toward the end of the day the sports department began to arrive and I had managed to save some of the dish for John Erzar. “I used to be dead-set against parsley, when my mother or grandmother put it on top of pasta,” Kevin said. Well, Rachael Ray said to use chives or parsley and, since we still have flat parsley growing in the backyard, that’s what I used. Toni, meanwhile, praised the green herbs for being fresh and adding a subtle flavor. “I could definitely taste the herbs,” Lyndsay said. “It was like an early Thanksgiving, and I thought it smelled very good before I even tasted it.” “I really liked it,” said page designer Lyndsay Bartos. “Nice, fluffy and savory,” editor Roger DuPuis summed it up. “With pot roast or turkey on top, I could eat it every day.” “Oh, it was so good,” said reporter Ryan Evans. “It added a sharper flavor, and you can’t go wrong with mashed potatoes.” “I thought the garlic was perfect,” said reporter Kevin Carroll. “I loved it,” said page designer Toni Pennello, who included the garlicky aspect in her assessment. “The garlic overpowers the parsnip flavor,” he said, declining a second helping. When I brought the finished product to the newsroom, Bill was one of the first to try it - and I’m sorry to report he was disappointed. 18, is scheduled to be the final Wilkes-Barre Farmers Market for the season.) (By the way, gentle readers, today, Nov. So I looked up some recipes, settled on one from Rachael Ray that mentioned four cloves of garlic (regular readers know I love garlic), and started to clean some potatoes as well as the parsnips I’d purchased at a recent Farmers Market. ![]() But columnist Bill O’Boyle started talking about how a buddy of his adds parsnips to mashed potatoes, and Bill said it was a really nice touch. Up until about two weeks ago, I’d never heard of the combination. ![]() I was offering potatoes and parsnips mashed together - and if I do say so myself, this mash up of root veggies would make a fine addition to a Thanksgiving table. “It’s nothing to be afraid of.”Īctually, I wasn’t offering simply parsnips. “It’s like a white carrot,” I said soothingly. That’s what one of my newsroom colleagues fairly roared when I offered a sample from the Times Leader test kitchen earlier this week. “Parsnips? What the (heck) is a parsnip?” Alert readers will notice MT forgot the nutmeg. The ingredients for the Garlicky Mashed Potatoes & Parsnips included, clockwise from lower left, parsley, butter, whole milk, potatoes, parsnips and garlic. ![]()
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