PARSNIP AND POTATO PUREE
Provided by Moira Hodgson
Categories side dish
Time 25m
Yield 8 - 10 servings
Number Of Ingredients 5
Steps:
- Peel and core the parsnips. Cut them in one-and-a-half-inch pieces and simmer in boiling water until tender.
- Peel the potatoes and cook until tender. Drain and mash together with the parsnips. Heat the cream with the butter and add. Season with salt and pepper and serve.
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 3 grams, Carbohydrate 41 grams, Fat 9 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 570 milligrams, Sugar 6 grams, TransFat 0 grams
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Jey Jey
[email protected]This puree was a bit too sweet for my taste. I would have preferred a less sweet potato.
Sakil Hasan
[email protected]This puree was a bit bland for my taste. I added some roasted garlic and fresh thyme to give it more flavor. It was still good, but I think I would prefer a different recipe next time.
Pink Panther
[email protected]I was pleasantly surprised by how much I enjoyed this puree. It was creamy and flavorful, and the parsnips added a nice sweetness. I will definitely be making this again.
Mohammad Rezaie
[email protected]This puree was a great way to use up some leftover parsnips and potatoes. It was creamy and flavorful, and the perfect side dish for our roasted chicken. I will definitely be making this again.
Yeboah Augustine
[email protected]Overall, this puree was a good side dish. It was easy to make and very flavorful. I would definitely make it again.
xer alamin
[email protected]This puree was a waste of time. It was bland and lumpy. I would not recommend this recipe.
I Love
[email protected]This puree was not very flavorful. I added some salt, pepper, and garlic powder to give it more taste.
Medha Sk
[email protected]This puree was a bit too sweet for my taste. I would have preferred a less sweet potato.
Scarlett Manthey
[email protected]I followed the recipe exactly and the puree turned out lumpy. I had to add more milk to smooth it out. It was still good, but I think I would try a different recipe next time.
Miles Slaughter
[email protected]This puree was a bit bland for my taste. I added some roasted garlic and fresh thyme to give it more flavor. It was still good, but I think I would prefer a different recipe next time.
David Hillaire
[email protected]I love parsnips and this puree was a great way to enjoy them. It was creamy and flavorful, and the perfect side dish for our roasted pork. I will definitely be making this again.
Shaju Khan
[email protected]This puree was a great way to use up some leftover parsnips. It was creamy and flavorful, and the perfect side dish for our grilled fish. I will definitely be making this again.
Timmyraul
[email protected]I was looking for a new side dish to serve with my roasted chicken and this puree fit the bill perfectly. It was easy to make and very delicious. I will definitely be making this again.
Brian Lincoln
[email protected]This was a great side dish for our Thanksgiving dinner. It was easy to make and very flavorful. I will definitely be making this again next year.
Hshd Svvsdg
[email protected]I made this puree for a dinner party and it was a big hit! Everyone loved the creamy texture and the subtle sweetness of the parsnips. I will definitely be making this again.
Gwendolyn Thomas
[email protected]This dish was easy to make and very tasty. I used Yukon Gold potatoes instead of russet potatoes and it was still delicious. I will definitely be making this again.
Amy Virk
[email protected]I followed the recipe exactly and it turned out great! The puree was smooth and creamy, and the parsnips added a nice sweetness. I served it with grilled salmon and it was a delicious meal.
Emilia BK
[email protected]This parsnip and potato puree was a hit with my family! It was creamy and flavorful, and the perfect side dish for our roasted chicken. I will definitely be making this again.