Parsnip Potato Puree

Total Time:
1 hr 10 min
Prep:
40 min
Cook:
30 min

Yield:
6 servings

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
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 casserole dish and create peaks with a spoon. Top with grated Parmesan and paprika. Bake for 30 minutes and brown under broiler.


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    Parsnip Potato Puree

    Recipe courtesy of Anne Burrell