Sides

Parsnip & Sweet Potato Purée

3 Cups

View Recipe

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
  1. Parsnip & Sweet Potato Purée-1
  1. Parsnip & Sweet Potato Purée-1

Ingredients

  • 1 1⁄2 lb parsnips, peeled and cut into 3⁄4 to 1-inch pieces
  • 1⁄2 lb 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 teaspoon kosher salt
  • 1⁄2 cup half-and-half or light cream
  • 2 tablespoons unsalted butter, cut into 1⁄2-inch pieces, room temperature
  • 1⁄8 teaspoon freshly ground white pepper

Preparation

  1. Put parsnips, sweet potato, and onion pieces in a 3-quart nonreactive saucepan and cover with water by 1 inch.
  2. Add 1⁄4 teaspoon of the salt to the water.
  3. Bring to a boil over high heat, then reduce heat to medium-high and simmer until vegetables are tender, about 10 to 15 minutes.
  4. When vegetables are tender, remove from heat.
  5. Drain and return to cooking pan.
  6. Add half-and-half and butter.
  7. Insert the hand blender into the cooked vegetables, making certain the protective guard is sub- merged in the vegetables.
  8. 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.
  9. Season with the remaining 1⁄4 teaspoon salt and the white pepper.
  10. Serve hot.
  11. If not serving immediately, transfer purée to a double boiler and keep warm over simmering water.

This recipe was prepared with

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Smart Stick® Two-Speed Hand Blender

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