Sweet Potato and Parsnip Puree

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  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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Ingredients

2 large sweet potatoes, peeled and cut into 1/2-inch pieces (about 3 cups)

4 medium parsnips, peeled and cut into 1/4-inch slices (about 2 cups)

1/4 cup Swanson® Chicken Broth (Regular, Natural Goodness¿ or Certified Organic), heated

2 tablespoon butter

2 tablespoon packed brown sugar

1/4 teaspoon freshly ground black pepper

1 tablespoon chopped fresh chives

Additional fresh chives for garnish

Directions

  1. Place the potatoes and parsnips in a 4-quart saucepan. Add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Drain the vegetables well in a colander.
  2. Place the vegetables, broth and butter into a food processor. Cover and process until the mixture is smooth. Add the brown sugar, black pepper and chopped chives. Cover and process until the mixture is just combined. Garnish with the additional chives.