Potato Parsnip Purée


  • ground white pepper
  • 1 ½ pounds parsnips
  • 3 pounds russet (baking) potatoes
  • 4 tablespoons unsalted butter

In a large saucepan combine the potatoes, peeled and cut into 1 1/2-inch pieces, and the parsnips with salted cold water to cover, bring the water to a boil, and simmer the vegetables, covered, for 20 to 25 minutes, or until they are very tender. Drain the vegetables, reserving 1 cup of the cooki...

View full recipe at Epicurious


Variations on Potato Parsnip Purée

  • Potato Parsnip Purée
    • 1 cup heavy cream
    • 3 1/2 teaspoons salt
    • 4 tablespoons unsalted butter
    • 2 pounds parsnips
    • 1/4 teaspoon black pepper
    • +1 other ingredients

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