Mashed Parships With Lemon and Herbs

• kosher salt
• 2 lbs medium parsnips (peeled, cored, and cut into 1 1/2- to 2-inch pieces)
• 12 cup creme fraiche
• 2 tablespoons unsalted butter
• 1 small lemon, finely grated
• 1 tablespoon lemon juice
• 1 tablespoon fresh herb, chopped (chives, mint, parsley, dill, or a mix)

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

kosher salt, parsnips, creme fraiche, unsalted butter, lemon, lemon juice, fresh herb

Taken from www.food.com/recipe/mashed-parships-with-lemon-and-herbs-422691 (may not work)