Smashed Parsnips and Potatoes with Thyme
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1/2 pound parsnips, peeled and cut into 1/2-inch pieces
- Coarse salt and freshly ground pepper
- 1 1/2 pounds baby Yukon Gold potatoes, quartered
- 1 tablespoon plus 1 1/2 teaspoons thyme leaves
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Baby yukon gold potatoes (1 1/2 pounds)
- Parsnips (1/2 pound)
- Thyme, leaves (1 1/2 tablespoon)
- Cooking & Baking
- Olive oil, extra-virgin (1/4 cup)
- Salt and freshly ground pepper, Coarse (1)
Preparation
Read recipe preparation on marthastewart.com
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Published November 20, 2012 (2 months ago).
66 people saved this recipe.
