Source: Farmer John’s Cookbook: The Real Dirt on Vegetables by John Peterson and Angelic Organics

Serves 4
  • 4 medium parsnips, peeled and cut crosswise into ¼ inch thick slices
  • 4 large potatoes (such as Yukon Gold), peeled and cut into 1-inch dices
  • 2 teaspoons sea salt
  • ¼ cup olive oil
  • 1 tablespoon fresh rosemary, de stemmed and minced finely
  • 1 tablespoon fresh thyme, de-stemmed and minced
  • Freshly ground pepper

Place parsnips and potatoes in a pot and cover with cold water, Add 1 teaspoon of salt and bring to a boil uncovered. Reduce heat and simmer vegetables, lightly covered, until tender, about 15 minutes.

Reserve 1 cup of the cooking water, then drain the vegetables. Return vegetables to the pot and coarsely mash with a potato masher or fork. Add olive oil, remaining teaspoon of sea salt, fresh herbs and black pepper to taste. Add a little of the reserved water to achieve desired consistency. Adjust seasoning to taste.