Mashed Parsnips and Scallions

Pure di Scalogna e Pastinaca

Makes 4 servings

1 pound parsnips, peeled and cut into 2-inch lengths

1 large Idaho potato (about 8 ounces), peeled and sliced 1 inch thick

Salt

1 bunch scallions, trimmed, and sliced thin

1/2 cup milk

4 tablespoons unsalted butter

1 teaspoon grated lemon zest

Freshly ground black pepper

Place the parsnips and potatoes in a 3- to 4-quart saucepan. Pour in enough cold water to cover by three inches. Add a generous amount of salt and bring to a boil over high heat. Cook until tender, about 15 minutes. Add the scallions and cook 3 minutes.

Meanwhile, heat the milk and butter over low heat until the butter is melted. Drain the vegetables thoroughly and return them to the empty pot. Mash the vegetables with a potato masher, gradually adding the milk mixture, to a smooth texture. Add the lemon zest and season to taste with salt and pepper. Serve immediately.