Parsnip Potato Puree
- 2 pounds parsnips, peeled, cut into 1-inch chunks
- 2 pound Yukon gold potatoes, cut into 1-inch chunks
- Kosher salt
- 1 cup heavy cream
- 4 tablespoons (1/2 stick) cold unsalted butter
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.
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.
Recipe courtesy of Anne Burrell
Recipe courtesy of Rachael Ray