Ingredients

• 2 1/2 pounds parsnips, peeled and quartered
• 3 chicken bouillon cubes
• 1 tablespoon fresh lemon juice
• 4 tablespoons unsalted butter, melted
• 1/2 cup heavy cream, warmed
• Salt and freshly ground black pepper, to taste
• 2 tablespoons snipped fresh chives

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Instructions

1. Place the parsnips in a saucepan with water to cover. Add the bouillon and lemon juice. Simmer for 20 minutes or until very tender; drain. Mash, adding the butter and cream. Season with salt and pepper. Serve immediately, garnished with snipped chives.