This creamy side dish goes well with rack of lamb or roast turkey.
1 1⁄2lb parsnips, peeled and cut into 3⁄4- to 1-inch pieces
1⁄2lb sweet potato, peeled and cut into 3⁄4- to 1-inch pieces
1 small onion (3 ounces), peeled and cut into 3⁄4- to 1-inch pieces
1⁄2 tsp kosher salt
1⁄2 cup half-and-half or light cream
2 tbls unsalted butter, cut into 1⁄2-inch pieces, room temperature
1⁄8 tsp freshly ground white pepper
Nutritional information per 1⁄2-cup serving:
Calories 170 (21% from fat) • carb. 33g • pro. 2g • fat 4g • sat. fat 2g
• chol. 10mg • sod. 81mg • calc. 52mg • fiber 6g
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.
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