Potato Parsnip Custard

Potato Parsnip Custard

This made an outstanding pairing with seared scallops. I also topped this dish with bits of cherrywood smoked bacon and roasted cauliflower. It would also work well as a side for lamb or venison. The next day I made leftovers up as potato pancakes and served them with a BBQ’d chicken cutlet sauted with plums and apples. I would have eaten them with eggs too….there are many applications!!!

3 medium parsnips, cleaned, medium dice
2 yukon potato, medium dice
2 russet potato, medium dice
chicken stock to cover, reserve 1 cup after draining
8 oz. marscapone cheese
3 T fresh grated locatelli cheese
2 T unsalted butter, melted
Splash of stock, reserved
1/4 + heavy cream
kosher salt
white pepper

Prepare and cover the first three ingredients with chicken stock and a few pinches of kosher salt in a medium saucepan. Bring to a boil, reduce heat and cook until fork tender. Drain, reserving a cup of the liquid. Let veggies cool a bit and then send thru a potato ricer and place in mixing bowl. Fold in cheese and butter. Season with salt and pepper. Slowly add stock and cream and blend. Serve immediately. This is not really a custard because it has no eggs, but the smooth creamy texture deserves better than calling it mashed! Serve with a sprinkle of chopped chives or parsley for garnish.