SWEET POTATO-PARSNIP PUREE
A nice change from mashed potatoes. For variety, use yams instead of sweet potatoes; or rutabagas instead of parsnips. If you don't have tahini, use sesame oil
Provided by Outta Here
Categories Yam/Sweet Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Peel sweet potatoes and parsnips; cut into chunks.
- Place in large saucepan and just cover with water.
- Bring to a boil over high heat; reduce heat to medium and continue cooking until just soft, not mushy! (about 10 minutes).
- Drain; place in food processor and puree.
- Put puree back into saucepan; mix in the cumin and tahini (or oil) .
- Reheat over medium-low heat, stirring occasionally, for 10 minutes.
- Serve.
Nutrition Facts : Calories 62, Fat 0.5, SaturatedFat 0.1, Sodium 37, Carbohydrate 13.4, Fiber 2.1, Sugar 2.7, Protein 1.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sign Unlimited
unlimited-s@gmail.comI can't wait to try this recipe. It looks delicious!
William Malcom
william10@hotmail.co.ukThis dish is so easy to make. It's perfect for a busy weeknight.
Petra Owusu Dufie
petra.o@yahoo.comI love the vibrant color of this puree. It's so inviting.
Rehan Sagar
sagar-r@gmail.comThis puree is a great way to get kids to eat their vegetables.
Muhammad Kazim
mkazim@gmail.comI'm always looking for new ways to cook sweet potatoes and parsnips. This recipe is a great addition to my repertoire.
your Tv
your_tv88@hotmail.frThis puree is so versatile. I've used it as a side dish, a soup base, and even a baby food.
Ezequiel Solis
e-solis91@aol.comI love that this dish is healthy and delicious. It's a great option for a weeknight meal.
Nisha Lamsyo
nisha-lamsyo@hotmail.frThis dish is a great way to use up leftover sweet potatoes and parsnips.
Syed Adil
adil.s82@yahoo.comI made this puree for a potluck and it was a huge hit. Everyone loved it!
Freda Ankrah
freda_a@hotmail.comThis puree was delicious! I served it with roasted chicken and it was the perfect side dish.
Hridoy Hossain
hh@hotmail.frOverall, I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
dhdh svsb
svsb.dhdh45@yahoo.comThe puree was a bit too thick for my liking. I added some milk to thin it out.
Sarwat Yasmeen
sarwat.yasmeen@gmail.comI found the puree to be a bit bland. I think it could use some more seasoning.
Landyn Johnson
j-l@yahoo.comThis puree was a bit too sweet for my taste. I think I'll reduce the amount of parsnips next time.
Hh Hridoy
hridoy91@gmail.comI added a bit of grated Parmesan cheese to the puree and it was amazing. Highly recommend!
Nia Aguilar
aguilar_n74@gmail.comI used a food processor instead of a blender and it worked just fine. The puree was still smooth and creamy.
Asha Sony
s@aol.comThis dish was surprisingly easy to make and it turned out so well. I'm definitely adding it to my regular rotation of recipes.
Young Setho
s52@gmail.comI've made this puree several times now and it's always a hit. My kids love it and it's a great way to get them to eat their veggies.
Amin Mokhles
m52@yahoo.comThis sweet potato parsnip puree was an absolute delight! The combination of sweet potatoes and parsnips created a smooth, creamy texture with a hint of sweetness that was perfectly balanced by the savory herbs.