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
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[email protected]I can't wait to try this recipe. It looks delicious!
William Malcom
[email protected]This dish is so easy to make. It's perfect for a busy weeknight.
Petra Owusu Dufie
[email protected]I love the vibrant color of this puree. It's so inviting.
Rehan Sagar
[email protected]This puree is a great way to get kids to eat their vegetables.
Muhammad Kazim
[email protected]I'm always looking for new ways to cook sweet potatoes and parsnips. This recipe is a great addition to my repertoire.
your Tv
[email protected]This puree is so versatile. I've used it as a side dish, a soup base, and even a baby food.
Ezequiel Solis
[email protected]I love that this dish is healthy and delicious. It's a great option for a weeknight meal.
Nisha Lamsyo
[email protected]This dish is a great way to use up leftover sweet potatoes and parsnips.
Syed Adil
[email protected]I made this puree for a potluck and it was a huge hit. Everyone loved it!
Freda Ankrah
[email protected]This puree was delicious! I served it with roasted chicken and it was the perfect side dish.
Hridoy Hossain
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
dhdh svsb
[email protected]The puree was a bit too thick for my liking. I added some milk to thin it out.
Sarwat Yasmeen
[email protected]I found the puree to be a bit bland. I think it could use some more seasoning.
Landyn Johnson
[email protected]This puree was a bit too sweet for my taste. I think I'll reduce the amount of parsnips next time.
Hh Hridoy
[email protected]I added a bit of grated Parmesan cheese to the puree and it was amazing. Highly recommend!
Nia Aguilar
[email protected]I used a food processor instead of a blender and it worked just fine. The puree was still smooth and creamy.
Asha Sony
[email protected]This 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
[email protected]I'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
[email protected]This 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.