Mashed Parsnips with Lemon

3 large spring-dug parsnips, peeled, sliced thin
1 to 2 tablespoons extra-virgin olive oil, divided
Zest of 1 lemon
Juice from one lemon
2 packed tablespoons freshly chopped chervil, plus a few sprigs for garnish
Sea salt and freshly ground black pepper

In a large saucepan over medium heat, cook parsnips in only enough water to cove the parsnips. Cook about 7 minutes. Remove parsnips from pan. Pour out water and reserve. Lay parsnips on a lightly oiled rimmed baking sheet. Bake 15 -20 minutes, or until nicely browned; turn parsnips at least once for even browning.

Using a food processor, pulse parsnips, lemon zest, and lemon juice together until parsnips break down. With the motor running, add reserved parsnip liquid 1 tablespoon at a time until chunky but also like mashed potatoes. Pulse in olive oil and chopped chervil. Season to taste with salt and pepper. Serve with chervil garnish.

Image Credit:  pin add