>Roasted Potato and Leek Mash
>I love winter, and the foods it brings. I have made a point of trying every piece of in-season produce I possibly can. So, a few weeks ago, I picked up some parsnips. I had no idea what I was going to do with them. So, I roasted them. Its my go-to preparation with root veggies. You can’t go wrong.
1 potato (chopped)
a few parsnips – chopped (you want about the same amount of parsnips as you do potato)
a partial head of garlic
1 smallish leek – white and light green part chopped (optional)
Preheat oven to 400* F.
Place potato and parsnips in glass dish. Toss with 2tsp EVOO and some rosemary or thyme (or both!)
Wrap garlic in foil, place in corner of dish
Roast for about an hour. Add leek for last 15 minutes
When your parsnips and potatoes are mashably soft, pull them out of the oven, place in bowl and mash – add cloves of your roasted garlic to your liking (I like a lot)