Parsnip Potato Puree
Total:
45 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
45 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Put the parsnips and potatoes in a large saucepan and cover with about 2 inches of water. Season the water generously with salt - TASTE IT to make sure the water is seasoned appropriately.

Bring the water to a boil and reduce to a simmer. Cook the parsnips and potatoes until they are fork tender, about 30 minutes.

In a small saucepan, bring the heavy cream to a boil. Turn off the heat and reserve.

Drain the parsnips and potatoes and pass through a food mill.

Toss in a couple of pats of cold butter and about 1/2 of the hot heavy cream. Stir vigorously to combine. Repeat the process with the remaining butter and heavy cream. Taste and adjust the seasoning if needed.

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