Potato Parsnip Puree

1. 1

   Cover parsnips and potatoes with cold water by 1 inch in a 6- to 8-quart pot, then add 1tablespoon salt and bring to a boil, partially covered.

2. 2

   Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.

3. 3

   Meanwhile, bring cream, butter, pepper, and remaining 1/2 teaspoon salt to a simmer in 4-quart heavy pot over moderate heat.

4. 4

   Drain vegetables in a colander.

5. 5

   Force warm vegetables through ricer into cream mixture, then stir to combine well.

* Per serving · 4 servings · Values may vary.

No additional tips available.