Makes 4 servings Ingredients: 1 pound parsnips, peeled and cut into 2-inch lengths 1 large Idaho potato (about 8 ounces), peeled and sliced 1 inch thick Salt 1 bunch scallions, trimmed, cleaned and sliced thin 1/2 cup milk 4 tablespoons unsalted butter 1 teaspoon grated lemon zest Freshly ground black pepper Directions: Place the parsnips and potatoes in a 3- to 4-quart saucepan. Pour in enough cold water to cover by three inches. Add a generous amount of salt and bring to a boil over high heat. Cook until tender, about 15 minutes. Add the scallions and cook 3 minutes. Meanwhile, heat the milk and butter over low heat until the butter is melted. Drain the vegetables thoroughly and return them to the empty pot. Mash the vegetables with a potato masher, gradually adding the milk mixture, to a smooth texture. Add the lemon zest and season to taste with salt and pepper. Serve immediately. home | about lidia | tv show | books | restaurants | food products | shopping travel | recipes | what's new | where's lidia | special events | contact us copyright © 2000 Felidia Inc. designed by winters ripp design