Parsnip Potato Puree

1. 1

   Put the parsnips and potatoes in a large saucepan and cover with about 2 inches of water.

2. 2

   Season the water generously with salt - TASTE IT to make sure the water is seasoned appropriately.

3. 3

   Bring the water to a boil and reduce to a simmer.

4. 4

   Cook the parsnips and potatoes until they are fork tender, about 30 minutes.

5. 5

   In a small saucepan, bring the heavy cream to a boil.

6. 6

   Turn off the heat and reserve.

7. 7

   Drain the parsnips and potatoes and pass through a food mill.

8. 8

   Toss in a couple of pats of cold butter and about 1/2 of the hot heavy cream.

9. 9

   Stir vigorously to combine.

10. 10

    Repeat the process with the remaining butter and heavy cream.

11. 11

    Taste and adjust the seasoning if needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.