Parsnip Purée with Smoked Paprika
A clever marriage of sweet and smoky, this dish serves as a flavorful counterpart to roasted meats or a warming snack on its own.
Cover parsnips and potatoes with cold water by 1 inch in a 6- to 8-quart pot. Add 1 teaspoon salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.
Meanwhile, bring cream, butter, smoked paprika and remaining 2 teaspoons salt to a simmer in a 4-quart heavy pot over moderate heat. Drain vegetables in a colander. Put all the ingredients in a food processor and blend until desired creaminess.
Recipe by, former PCC Cooks instructor
Source: Sound Consumer, November 2009
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