Mashed Root Vegetables

 A little over a year ago, Seth and I ate at a little restaurant in Tallahassee that a coworker of his recommended. It was called Mikosukee Root Cellar and I had the meatloaf with mashed root vegetables.  It was hands down the best meatloaf I think I have ever had and the mashed "root vegetables," were so stinking good.  I'm not particularly sure what root vegetables were used in the dish, I don't think they're even served currently, but I've tried recreating that interesting side a few times now.  This dish is not the same thing; it's even better.  I just had to share. The parsnips give the dish a sweet cinnamony flavor, similar to, but with a better texture than sweet potatoes, and of course, mashed potatoes are always good! The two blend together so well that you really don't need the sour cream or mass amount of butter many recipes call for.  Hope you enjoy!

Mashed Root Vegetables
8 servings

Prep Time: 5 minutes
Cook Time: 30 minutes


Ingredients:
4 large Parsnips (1lb)
5 red potatoes (1.5 lb)
1/4 cup butter
1 teaspoon lemon zest
1 teaspoon parsley
1/2 teaspoon thyme
salt and pepper to taste

Directions:

1. Add peeled parsnips and potatoes to a large pot of salted water and bring to a boil. 
2. Reduce heat to low, cover and cook fro 25-30 minutes
3. Drain water and add butter, lemon zest, and herbs.
4. Use an immersion blender or hand mixer to blend together the vegetables. 
5. Season with salt and pepper and serve.