Potato Parsnip Purée

Potato Parsnip Purée
Photo by Sang An

Ingredients

  • 3 ½ teaspoons salt
  • 1 cup heavy cream
  • 2 pounds russet (baking) potatoes
  • ¼ teaspoon black pepper
  • 2 pounds parsnips
  • 4 tablespoons unsalted butter
  • 1 potato ricer or a food mill fitted with medium disk

Cover parsnips and potatoes with cold water by 1 inch in a 6- to 8-quart pot, then add 1tablespoon salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes. Meanwhile, bring cream, butter, pepper, ...

View full recipe at Epicurious

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Variations on Potato Parsnip Purée

  • Potato Parsnip Purée
    • 3 pounds russet (baking) potatoes
    • 1 1/2 pounds parsnips
    • 4 tablespoons unsalted butter
    • ground white pepper


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