Sweet Potato-Parsnip Puree

1. 1

   Peel sweet potatoes and parsnips; cut into chunks.

2. 2

   Place in large saucepan and just cover with water.

3. 3

   Bring to a boil over high heat; reduce heat to medium and continue cooking until just soft, not mushy! (about 10 minutes).

4. 4

   Drain; place in food processor and puree.

5. 5

   Put puree back into saucepan; mix in the cumin and tahini (or oil) .

6. 6

   Reheat over medium-low heat, stirring occasionally, for 10 minutes.

7. 7

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.