Monday, February 3, 2014
Ginger Lime Parsnips
4 servings
20 minutes prep time
450 grams (1 pound) parsnips
1/4 teaspoon finely grated lime zest
the juice of 1 large lime
2 tablespoons finely minced preserved or candied ginger
1 tablespoon butter
salt & pepper
Peel the parsnips and cut them into slices. Put them in a pot with water to cover, and boil them until tender, about 6 to 8 minutes. Drain well, keeping them in the pot.
Add in the lime zest and juice, the ginger, the butter, and season with just a shake each of salt and pepper, and mash thoroughly. Return to the stove, stirring frequently, until all the moisture is absorbed.
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