Potato Parsnip Purée

Potato Parsnip Purée
Photo by Sang An

Ingredients

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

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

Comments

Variations on Potato Parsnip Purée

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


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