Parsnip Purée with Smoked Paprika

Serves: 6

Your rating: None (4 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

A clever marriage of sweet and smoky, this dish serves as a flavorful counterpart to roasted meats or a warming snack on its own.

Ingredients

Preparation

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 Jennifer Adler, former PCC Cooks instructor

Source: Sound Consumer, November 2009

More about: parsnips, potatoes

Comments

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New take on mashed potatoes

Great way to serve parsnips. The smoky paprika really makes this dish. I substituted 2% milk for the heavy cream which worked out nicely.

Yum

I love anything with smoky paprika!

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