Monster Mash

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butternut mashTired of regular old mashed potatoes but love the comfort during the cold winter months? Spice it up! Mashing winter veggies is an easy way to deal with produce you don’t see a lot, plus it’s quick on a weeknight. The nice thing about mashing vegetables is you can control the texture from chunky to nice and smooth. If you don’t have winter veggie lovers in your house (maybe they’re a bit skittish around a parsnip), mix some potatoes in to cut the new flavor.

Butternut Mash:

Heat oil in a large pot over medium-high heat. Add cubed squash and salt. Cover, and cook, stirring occasionally, until partially tender, about 8 minutes (reduce heat if squash begins to brown). Add 1 cup water, cover, and simmer over medium-high heat until completely tender and water has mostly evaporated, about 15 minutes. Mash with a potato masher. Season with pepper.

Parsnip Mash: 
Peel the root vegetables then chop up into golf-ball sized pieces, place in salted boiling water and cook until very tender. Drain in a colander. Place the vegetables back in the pan and mash with a potato masher. Remember, add potato if parsnips are a new flavor! No judgment from us 🙂

This Week’s Field Goods Favorite
parsnipsOne of our customers told us that they just don’t know what to do with parsnips. HELLO! Peel them like carrots, cut them up and roast in the oven with just a bit of olive oil. TOO EASY. They are sweet and fabulous…promise. Their delicious nutty flavor is also ideal for roasts, stews and soups. Peeled and pared parsnips brown when exposed to air, so use right away or cover in lemon juice to slow the oxidation process. We love parsnip puree, spread onto large lettuce leaves for a snack. Give them a shot!

Creamy Parsnip Soup
Pureed Roasted Parsnips
Parsnip Fries
Creamy Parsnip Mash Try these instead of mashed potatoes; you’ll be glad you did. You can also mix them with potatoes for a half-and-half comfort food dish.

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