Mashed Parsnips

Made this for the baby! Trying to expand his repertoire of food...

Ingredients

• Kosher salt
• 2 lb. medium parsnips, peeled, cored, and cut into 1-1/2- to 2-inch pieces
• 1/4 cup crème fraîche
• 2 Tbs. unsalted butter
• Finely grated zest of 1 small lemon, plus 1 Tbs. juice
• Freshly ground black pepper
• 1 Tbs. chopped fresh chives, mint, parsley, dill, or a mixture

Preparation

• Bring a large pot of salted water to a boil. Add the parsnips and cook until tender when pierced with a fork, 12 to 15 minutes. Drain the parsnips in a colander and let them steam under a clean kitchen towel for about 5 minutes.
  Return the parsnips to the pot and mash them with a potato masher, keeping them rather rough. Stir in the crème fraîche, butter, lemon zest, and juice. Season to taste with salt and pepper. Transfer to a warm serving bowl and sprinkle with the chopped herbs.

My notes:
Yup, you do have to core the woody center part of the parsnip, who knew?!
I used sour cream instead of creme fraiche
Omitted the lemon zest, but did squeeze a bit of juice.
I used a mix of parsley and mint.
The baby was a fan!