POTATO PARSNIP PURéE
Categories Milk/Cream Potato Side Thanksgiving Vegetarian Quick & Easy Parsnip Fall Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- 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.
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TheGreaseMonkey
[email protected]This puree is a great way to use up leftover vegetables. I had some leftover mashed potatoes and parsnips, and I simply combined them with a few seasonings and it was delicious. I served it with roasted chicken and it was a hit with the whole family.
Know Pppp
[email protected]I'm not a big fan of parsnips, but I was pleasantly surprised by this recipe. The puree was very smooth and creamy, and the parsnips added a subtle sweetness. I would definitely make this again.
Marlena Prociw
[email protected]This recipe is a great way to get your daily dose of vegetables. The puree is packed with nutrients and it's also very delicious. I served it with grilled fish and it was the perfect meal.
Sani Lucas
[email protected]I've made this puree several times now and it's always a hit. It's a great side dish for any occasion. I love the way the parsnips add a bit of sweetness to the puree.
Lily Carter
[email protected]This puree is a great way to use up leftover mashed potatoes. I simply added some cooked parsnips and a few seasonings, and it was delicious. I served it with roasted chicken and it was a hit with the whole family.
Allahnoor 7 Allahnoor 7
[email protected]I'm not a big fan of parsnips, but this recipe changed my mind. The puree was so smooth and creamy, and the parsnips added a subtle sweetness. I will definitely be making this again.
Rumail Afzal
[email protected]This recipe is a great way to get kids to eat their vegetables. My kids loved the puree and they didn't even realize they were eating parsnips. I'll definitely be making this again.
Tayyaba Tariq
[email protected]Delicious! I made this puree for a dinner party and everyone loved it. I served it with grilled salmon and asparagus. It was the perfect side dish.
Shekh Ripon
[email protected]I was really looking forward to this recipe, but I was disappointed. The puree was too runny and lacked flavor. I think I might have overcooked the vegetables. I'll try it again with a few adjustments.
Ria Harris
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfectly. I love the combination of potatoes and parsnips. It's a great way to use up leftover vegetables.
ROAR N ROGUE
[email protected]Good, but not great. I found the puree to be a bit bland. I think I would have liked it more if I had added some herbs or spices. Also, the consistency was a bit too thick for my taste.
Kayoshi
[email protected]5 stars! This puree was a big hit at our Thanksgiving dinner. I made a double batch and it was all gone by the end of the night. The perfect side dish for any occasion.
Joy Peter
[email protected]Easy and flavorful. I used russet potatoes instead of Yukon Gold, and it turned out just fine. I also added a bit of garlic powder and onion powder to taste. Will definitely make again!
Destiny Love
[email protected]Great recipe! I was hesitant to try parsnips, but I'm so glad I did. They added a wonderful sweetness to the puree. I served it with roasted chicken and asparagus, and it was a hit with the whole family.
A M
[email protected]This potato and parsnip puree was an absolute delight! The flavors blended perfectly, and the texture was incredibly smooth and creamy. I added a touch of grated nutmeg, which really elevated the dish. Highly recommended!