Ingredients

• 1 pound parsnips, peeled and cut into 1-inch pieces
• 1 teaspoon salt
• 3 tablespoons butter
• 1 head Belgian endive sliced across the leaves into thin strips
• 1/3 cup pomegranate seeds
• salt and pepper to taste

Procedure

1. Place the parsnips and 1 teaspoon salt into a small pot. Add enough water so that there's an inch of water over the parsnips.
2. Cook over high heat until the water boils. Reduce heat so that the water is barely boiling. Cook until the parsnips are tender.
3. Drain the water and add the butter. Mash the parsnips.
4. Add teh endive and pomegranate seeds and stir to combine.
5. Season to taste with salt and pepper.