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Parsnip-and-Potato Puree

November 2008
Parsnip-and-Potato Puree

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Add ingredients to your Every Day essentials (rachaelraymag.com/kitchen) and you've got a holiday recipe on your side.

Makes: 8 servings

Prep: 25 mins

Cook: 30 mins

  • 3 pounds parsnips, peeled and cut into 1-inch pieces
  • 2 large baking poatoes, peeled and quartered
  • 1 cup milk
  • 2/3 cup sour cream
  • 5 tablespoons butter
  • Salt
  1. In a large pot of boiling, salted water, cook the parsnips and potatoes until tender, 25 to 30 minutes. Drain, reserving 1/2 cup cooking water. Return the vegetables to the pot. Add the milk, sour cream and 4 tablespoons butter.
  2. Using a food processor and working in batches, puree the mixture, adding the reserved cooking water to thin the consistency as desired; season with salt. Serve with the remaining tablespoon butter melted on top.
Tip Extra! Extra!:
  • Whisk chicken broth into leftover puree for a quick soup.