Quick parsnip question

[David M. Bueker]

I'm doing a roast chicken tonight, and I was going to do some mashed parsnips instead of taters. Do you think a little truffle oil would work in the parsnips? It sounds ok to me, but I am not sure.

[Jenise]

Sounds like an excellent idea to me. In a sense, they're both root vegetables--there's already an affinity there.

How can you go wrong with truffle oil and root veggies! I've tried both white and black but prefer the white with the savory roots. Which did you use?

[David M. Bueker]

I used a little bit of white truffle oil, and the flavor was good, though the parsnips turned into glue rather quickly (needed more liquid in the mix).

The roast chicken was spectacular though, and I will post on that.

[Jenise]

glue

David, too bad. Did you allow the parsnips to cool before you mashed them? Potatoes, not mashed instantly will go gluey, and so will any allowed to freeze (it converts the sugars). Since that's ideally how parsnips are grown, it simply might be a built-in problem in need of some starchier potatoes to blend it out. (I've never cooked/mashed them alone, so I don't know.)