Parsnip Potato Puree

Name: Parsnip Potato Puree
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 1 bay leaf; 1 1/2 pounds parsnips, peeled and cut in half; 1 1/2 pounds russet potatoes, peeled and quartered; 1 stick butter, softened; 1 cup heavy cream; 1/2 cup grated Parmesan; Paprika; Salt and pepper

Getting reviews...

Total: 1 hr 10 min

Prep: 40 min
Cook: 30 min

Yield: 6 servings

Total: 1 hr 10 min

Prep: 40 min
Cook: 30 min

Yield: 6 servings

Ingredients

Deselect All

1 bay leaf

1 1/2 pounds parsnips, peeled and cut in half

1 1/2 pounds russet potatoes, peeled and quartered

1 stick butter, softened

1 cup heavy cream

1/2 cup grated Parmesan

Paprika

Salt and pepper

Directions

Bring a large pot of water with bay leaf, parsnips and potatoes to a boil. Cook vegetables until tender. Drain vegetables And return to warm pot. Using electric beaters, mash up vegetables and then beat in butter and cream. Season to taste and transfer to a flameproof casserole dish and create peaks with a spoon. Top with grated Parmesan and paprika. Bake for 30 minutes and brown under broiler.