Mashed Parsnips with Crispy Pancetta
Completely tender parsnips are the key to a good mash here; trim away any fibrous cores from the parsnip roots. A wintry combination of sweet maple, brown butter, and salty pancetta make these creamy parsnips ultra-comforting. (Guarnaschelli advises crisping some extra pancetta for snacking, or you may have none left when it comes time to top the parsnips.)
February 2019