Mashed Parsnips - cooking recipe

Ingredients

2 1/2 lbs 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 & freshly ground black pepper, to taste
2 tablespoons snipped fresh chives

Preparation

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.