Thanksgiving is rapidly approaching and I embrace it with opens arms. With a Personal Chef business in tow I try and think of creative ways to drum up business. Providing side dishes for folks who need a bit of relief in the chaos that is Thanksgiving seems like just the right avenue to pursue.
I am no stranger to Thanksgiving dinners. I have cooked hundreds of them for various restaurants and Hotels in my time. On occasion I was able to cook a feast for my family. I have so many variations of recipes for so many items it’s really odd that my head hasn’t gone off and exploded already. Instead I am transferring this knowledge off to clients who could use some assistance. One of the many sides and a favorite of mine is this side dish. The sweetness of the roasted sweet potatoes and the touch of anise from the Parsnips is whirled together in a creamy mash. A sprinkle of Brown sugar and a drizzle of honey bring out the simple, yet layered flavors making this multi-dimensional and yummy!
SWEET POTATO & PARSNIP MASH
4 large sweet potatoes
6 medium sized parsnips, peeled, woody center removed and rough chopped
1 cup milk
3 Tbsp butter
1/4 cup brown sugar
3 Tbsp honey
Pre-heat oven to 350. clean sweet potatoes and rub with a bit of oil to coat. Place on sheet pan and cook in oven for about 35-45 minutes depending on the size of the potatoes. Best to check after 30 minutes.
Toss parsnips in oil as well and place on a separate sheet pan and roast for 30 minutes. You can roast both vegetables at the same time
When done allow to cool. When at room temperature remove skin from sweet potatoes and toss potatoes and parsnips in a food processor. Add butter and half the milk and process till almost smooth. I like mine a bit lumpy. At this point you may or may not want to add the rest of the milk. This is a preference.
Scoop out and place in a serving dish and garnsish with brown sugar and honey