Potato-Parsnip Puree

Potato-Parsnip Puree
Photo by www.myrecipes.com

Ingredients

  • 2 pounds parsnips, peeled and cut into 1/2-inch pieces
  • Salt and pepper
  • ¾ cup heavy cream or milk
  • 2 tablespoons unsalted butter
  • 3 large russet potatoes (2 1/2 lb.), peeled, halved and cut into 1/4-inch pieces
  • Salt and pepper
  • 2 pounds parsnips, peeled and cut into 1/2-inch pieces
  • + 7 more ingredients
    • 1 to 2 Tbsp. chopped fresh parsley, optional
    • Pinch of ground nutmeg, optional
    • ¾ cup heavy cream or milk
    • 1 to 2 Tbsp. chopped fresh parsley, optional
    • 2 tablespoons unsalted butter
    • Pinch of ground nutmeg, optional
    • 3 large russet potatoes (2 1/2 lb.), peeled, halved and cut into 1/4-inch pieces

Cover potatoes with cold, salted water in a large pot and bring to a boil; boil for 5 minutes. Add parsnips and boil until vegetables are cooked through, 15 to 20 minutes. Drain and return to pot. Shake pot over low heat to dry vegetables slightly. Add butter, cream, salt, pepper and, if desired,...

View full recipe at My Recipes

Comments

Variations on Potato-Parsnip Puree

  • Potato Parsnip Purée
    • 1 potato ricer or a food mill fitted with medium disk
    • 1/4 teaspoon black pepper
    • 4 tablespoons unsalted butter
    • +3 other ingredients
  • Potato Parsnip Purée
    • 4 tablespoons unsalted butter
    • 3 pounds russet (baking) potatoes
    • 1 1/2 pounds parsnips
    • ground white pepper

Related Articles


Best Wine Deals

See More Deals





Snooth Media Network