Mashed parsnips, potatoes, and apples

Instructions

1. In a large saucepan over medium heat, cook the parsnips, potatoes, apple, and 1 cup water, covered, stirring occasionally, until the vegetables are softened, about 20 minutes.
2. Meanwhile, in a small skillet over medium heat, cook the butter until it starts to foam. Swirl the pan and cook until the foam subsides and the milk solids turn brown. Pour over the parsnip mixture.
3. With a potato masher, mash the parsnip mixture until it forms a coarse purée. Stir in the thyme, salt, and black pepper. Stir in water if the mixture seems dry, reheating over low heat if needed.
4. Serving size: about ¾ cup