Instead of mashed potatoes try this more flavorful cousin, using fennel and parsnip. Serve this alongside our Slow Cooked Sous Vide Lamb.
- Cook Time
- Prep Time
- 6 to 8 medium sized parsnips, peeled
- 2 large fennel bulbs, quartered, and fennel fronds reserved
- Kosher salt and pepper
1. Place parsnips and fennel in a large pot. Cover with just enough water to cover and season with salt. Bring to boil over medium high heat. Reduce heat and simmer for 30 to 40 minutes until soft.
2. Remove from heat. Strain ¾ of the liquid. Transfer vegetables to a high speed blender and puree until smooth. Taste and adjust seasoning if needed. Serve alongside Slow Cooked Sous Vide Lamb with Mint and Pistachio Gremolata.