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RECIPES/Sides
Parsnip & Sweet Potato Purée

This creamy side dish goes well with rack of lamb or roast turkey.

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Recommended Servings
Makes 3 cups / 6 half-cup servings
COOKING
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INGREDIENTS

1 12    pounds parsnips, peeled and cut into 34- to 1-inch pieces


12       pound sweet potato, peeled and cut into 34- to 1-inch pieces


1          small onion (3 ounces), peeled and cut into 34- to 1-inch pieces


12       teaspoon kosher salt


12       cup half-and-half or light cream


2           tablespoons unsalted butter, cut into 12-inch pieces, room temperature


18        teaspoon freshly ground white pepper

Instructions

Put parsnips, sweet potato, and onion pieces in a 3-quart nonreactive saucepan and cover with water by 1 inch. Add 1⁄4 teaspoon of the salt to the water. Bring to the boil over high heat, then reduce heat to medium- high and simmer until vegetables are tender, about 10 to 15 minutes.


When vegetables are tender, remove from heat. Drain and return to cooking pan. Add half-and-half and butter. Insert the hand blender into the cooked vegetables, making certain the protective guard is sub- merged in the vegetables. Blend on Low, using a gentle up-and-down motion, moving the hand blender through the pan, until ingredients are well blended, smooth and creamy, about 50 to 60 seconds. Season with the remaining 1⁄4 teaspoon salt and the white pepper. Serve hot. If not serving immediately, transfer purée to a double boiler and keep warm over simmering water.


 

RECIPE FACTS

Servings: Makes 3 cups / 6 half-cup servings

Nutritional information per serving

Nutritional information per 12-cup serving:

Calories 170 (21% from fat) •  carb. 33g • pro. 2g •  fat 4g • sat. fat 2g

• chol. 10mg • sod. 81mg • calc. 52mg • fiber 6g

 

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