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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Shabaz Ali
[email protected]This puree is a great way to use up leftover parsnips and potatoes.
Suwanna Boonnak
[email protected]I made this puree for a potluck and it was a big hit! Everyone loved the unique flavor.
Zeshan Nazeer
[email protected]This puree is a great side dish for roasted chicken or fish.
Itx Piku
[email protected]I love the combination of parsnips and potatoes in this puree. It's a great way to add some extra vegetables to your meal.
Idowu Ayodeji
[email protected]This puree was delicious! I used a food processor to make it extra smooth and creamy.
Jameel khan
[email protected]I followed the recipe exactly and the puree turned out lumpy. I'm not sure what went wrong.
Saba Gorgadze
[email protected]This puree was a bit bland for my taste. I think it could have used some more salt and pepper.
Yevettetobias Wadley
[email protected]I'm not a huge fan of parsnips, but I thought I'd give this recipe a try. I was pleasantly surprised! The parsnips were not overpowering and the puree was very creamy and flavorful.
Padme 1992
[email protected]This puree was a great way to use up some leftover parsnips and potatoes. It was simple to make and very tasty.
Zoya Sk
[email protected]I love parsnips and potatoes, so I knew I would enjoy this puree. It was even better than I expected! The flavors were well-balanced and the texture was smooth and creamy.
Mfundo Gift
[email protected]This puree was easy to make and turned out great! I used Yukon Gold potatoes and they gave the puree a really nice, fluffy texture.
Sardar Muteeb
[email protected]I was a bit skeptical about using parsnips, but I'm so glad I gave this recipe a try! The parsnips and potatoes paired perfectly together and the puree was incredibly smooth and flavorful.
Waheed Mughal
[email protected]I made this puree for a dinner party and it was a hit! Everyone loved the unique flavor and creamy texture. I will definitely be making this again.
adrianne rodriguez
[email protected]This parsnip and potato puree was a delicious and creamy side dish that perfectly complemented our roasted chicken. The parsnips added a slightly sweet and nutty flavor, while the potatoes gave it a smooth and velvety texture.