SweetPotato and Parsnip Purée
- ¼ cup whole milk
- 4 parsnips
- 2 medium sweet potatoes
- 3 tablespoons light brown sugar
- ½ teaspoon salt
- 3 tablespoons unsalted butter
Bring a large saucepan of salted water to a boil. Add potatoes and parsnips and boil gently until tender, about 12 minutes. Drain well and transfer to a food processor. Add butter and purée until smooth. Add milk, brown sugar, and salt and blend well. Season with pepper.