This recipe is economical, easy to prepare, simple and delicious. It uses a root vegetable from the Andes, known locally in Ecuador as “zanahoria blanca” (white carrot). See the entry Arracacha on Wikipedia for more information about this vegetable.
Mashed zanahoria blanca
Ingredients
Instructions
Gather your ingredients
Prep and cook
Chop the parsnips and add them along with the milk, salt, and nutmeg and boil for 20 minutes on medium. Stir occasionally to avoid sticking to the pot.
Finish cooking
When the parsnips are soft, turn off the heat and add the butter and cheese. Mix and let it cool for 5 minutes.
Blend
Pour everything into a blender, and blend for 1-2 minutes and our mashed parsnips is ready!
This pairs well with all kinds of proteins.
Notes
If you prefer a thicker mash, cook the parsnips a little longer.
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