OK, this photo does not do these justice. They were beautiful. And delicious. New easy vegetable dish.
Saffroned Parsnips
4 good sized, firm parsnips (not too huge or they get woody)
peel, dice in 3/4 ” size, and cover with water. Bring to boil, cover and simmer until tender. while these are cooking,
Bloom 1 pinch saffron threads in 2 tsp. lemon juice
warm up about a half cup of milk, or less depending on the size of your parsnips
2-3 Tb. butter.
When parsnips are tender, drain well, put back in the hot saucepan you cooked them in, add half the milk, lemon/saffron mix and a couple shakes of salt. Beat with a hand mixer til smooth, adding more milk as needed to get desired consistency.
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Not sure why I’ve never tried saffron with parsnips before. It seems like such a natural flavor combination. I can almost taste it — so sweet and earthy. And I’ll bet the butter rounds it out very nicely.