Shop for smaller parsnips, which are more tender.

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

　　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.

Nutrition Per Serving

　　29g carbohydrates

　　3g protein

　　12g fat

　　36mg cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.