GARLIC MASH
Place 1 lb each yellow potatoes and parsnips (peeled, potatoes cut into 2-in. pieces, parsnips cut into ¼-in. pieces) and 6 cloves garlic (peeled) in large saucepan. Add enough cold water to cover and bring to a boil. Add 1 tsp kosher salt and simmer until tender, 15 to 20 min. Drain, return to pot and mash with 1 cup whole milk, 4 Tbsp butter and ½ tsp each salt and pepper.
ROASTED PARSNIPS
On large rimmed baking sheet, toss 1½ lbs parsnips (peeled, halved crosswise, thicker pieces halved lengthwise) with 1 Tbsp oil, ½ tsp each kosher salt and pepper and ¼ tsp ground allspice and roast until deep golden brown, 25 to 30 min. Toss with 1 tsp lemon zest and 1 Tbsp lemon juice, then…
