Ingredients:
- 2 pounds parsnips, peeled and cut into 1-inch pieces
- 2 pounds russet (baking) potatoes, peeled and cut into 2-inch pieces
- 1 tablespoon plus 1/2 teaspoon salt
- 1 cup heavy cream
- 1/2 stick (1/4 cup) unsalted butter
- 1/4 teaspoon black pepper
- a potato ricer or a food mill fitted with medium disk
Instructions:
- 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, and remaining 1/2 teaspoon salt to a simmer in 4-quart heavy pot over moderate heat.
- Drain vegetables in a colander. Force warm vegetables through ricer into cream mixture, then stir to combine well.
Potato Parsnip Purée • Yield: 10 servings
Ingredients:
- 2 pounds parsnips, peeled and cut into 1-inch pieces
- 2 pounds russet (baking) potatoes, peeled and cut into 2-inch pieces
- 1 tablespoon plus 1/2 teaspoon salt
- 1 cup heavy cream
- 1/2 stick (1/4 cup) unsalted butter
- 1/4 teaspoon black pepper
- a potato ricer or a food mill fitted with medium disk
Potato Parsnip Purée Nutrition Facts:
• Diet:
• Calories: 138.64
• Fat: 137.84
• Carbs: 122.01
• Protein: 38.95
• Cholesterol: 149.36
• Calcium: 63.57
• Sodium: 225.07* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.