Parsnip Potato Puree
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 498
- Total Fat
- 34
- Saturated Fat
- 21
- Carbohydrates
- 43
- Dietary Fiber
- 7
- Sugar
- 7
- Protein
- 9
- Cholesterol
- 103
- Sodium
- 695
- Total: 1 hr 10 min
- Prep: 40 min
- Cook: 30 min
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 flameproof casserole dish and create peaks with a spoon. Top with grated Parmesan and paprika. Bake for 30 minutes and brown under broiler.