Categories: Vegetables

Ingredients

• 3 medium to large russet potatoes, peeled and large diced
• 3 large parsnips, peeled and large diced
• garlic olive oil, to taste
• 3 Tbsp. parsley, thinly shredded
• salt and pepper
• Garlic Olive Oil:
• 1 head garlic, washed dried and halved
• 12 cup extra virgin olive oil (EVOO)

Directions

1. Combine potatoes and parsnips in water, boil until tender. Drain well.
2. In a large roasting pan, smash drained potatoes and parsnips with a fork.
3. Season hot potatoes and parsnips with garlic, olive oil parsley salt and pepper. Serve immediately.

4. Garlic Olive Oil:

5. In a small loaf pan, cover garlic with extra virgin olive oil.
6. Place foil over pan, place in 250-300 degrees oven until garlic is fully cooked and soft. Remove garlic and pop out cloves.
7. Strain extra virgin olive oil to remove any garlic skins. Puree cooked cloves with strained oil.

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