Sides
Parsnip & Sweet Potato Purée
3 Cups
Parsnip & Sweet Potato Purée
3 Cups
This creamy side dish goes well with rack of lamb or roast turkey.
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
carb. 33g
pro. 2g
fat 4g
sat. fat 2g
chol. 10mg
sod. 81mg
calc. 52mg
fiber 6g
Ingredients
- 1 1⁄2lbparsnips, peeled and cut into 3⁄4- to 1-inch pieces
- 1⁄2lbsweet 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
- 1⁄2teaspoon kosher salt
- 1⁄2 cup half-and-half or light cream
- 2 tbls unsalted butter, cut into 1⁄2-inch pieces, room temperature
- 1⁄8teaspoon freshly ground white pepper
Preparation
- 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.
