I made this recipe the night before for our Sunday church potluck. Never really tasted parsnips before except fried like chips and those were tasty. So I decided to make this recipe, just changing or substituting a few things. The ratio I used is for about 6 servings approx. I used about 5 or 6 medium potatoes (didn't have large ones), about 4 parsnips, and about two or three small handfuls of baby carrots (all I had). I also used evaporated milk, garlic powder (to taste), and instead of brown sugar I used black ground pepper. I also added about 4 finely chopped green onions (green ends only). After vegetables were cooked and drained, I left them in the pot and put back on the fire (low heat) and mashed them, then added the rest of the ingredients directly in the pot, still on low heat. Like another reviewer suggested, adding the ingredients when its hot makes the vegetables creamier and tastier because the heat blends in everything well and the flavors "marinate" deliciously. My husband and I had a small bowl for a taste test, and we both loved it! I'm sure it will be a hit at our church potluck tomorrow. I will definitely make it again, and for our holiday dinner, will make it as is with the brown sugar.
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I made this recipe the night before for our Sunday church potluck. Never really tasted...