Recipe adapted from Martha Stewart Living
Total time 30 minutes
1/4 cup olive oil
1/2 pound parsnips, peeled and cut into 1/2 inch pieces
1 1/2 pounds yukon gold potatoes, cut into 3/4 inch pieces
1 Tablespoons fresh thyme leaves
sea salt and freshly ground pepper
Heat 1 tablespoon of olive oil in a madium saucepan over medium heat. Cook parsnips with 1/4 teaspoon salt for about 5 minutes, until lightly carmelized (browned). Add potatoes and 1 1/2 teaspoons sea salt, cover with water and bring to a boil. Reduce heat and simmer until parsnips and potatoes are fork tender, but still hold their shape, 12-14 minutes.
Drain potatoes and parsnips and return empty pan to high heat, allowing all water to evaporate. Add 3 tablespoons of oil and butter to pan. When butter foams, add thyme and let sizzle for a moment. Return parsnips and potatoes to pan and smash with a wooden spoon until all combined, but still chunky. Taste and season with salt and pepper as needed. Drizzle more olive oil if you like and serve.