2000s Recipes + Menus
Potato Parsnip Purée
Serves8 to 10
- Active time:30 min
- Start to finish:1 1/2 hr
November 2003
- 2 lb parsnips, peeled and cut into 1-inch pieces
- 2 lb russet (baking) potatoes, peeled and cut into 2-inch pieces
- 1 tablespoon plus 1/2 teaspoon salt
- 1 cup heavy cream
- 1/2 stick (1/4 cup) unsalted butter
- 1/4 teaspoon black pepper
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Special equipment:
a potato ricer or a food mill fitted with medium disk
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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. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.
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Meanwhile, bring cream, butter, pepper, and remaining 1/2 teaspoon salt to a simmer in 4-quart heavy pot over moderate heat.
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Drain vegetables in a colander. Force warm vegetables through ricer into cream mixture, then stir to combine well.
Cooks’ note: Potato parsnip purée can be made 1 day ahead and chilled in a baking dish, covered. Bring to room temperature and reheat, covered, in a preheated 450°F oven until hot, about 20 minutes, or in a microwave.
- Keywords
- shelley wiseman,
- thanksgiving,
- fall,
- vegetarian,
- potato
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