Potato Parsnip Pure Best Recipes

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POTATO PARSNIP PURéE

2004-08-20



Potato Parsnip Purée image

Categories     Milk/Cream     Potato     Side     Thanksgiving     Vegetarian     Quick & Easy     Parsnip     Fall     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 8

Ingredients:

  • 2 pounds parsnips, peeled and cut into 1-inch pieces
  • 2 pounds russet (baking) potatoes, peeled and cut into 2-inch pieces
  • 1 tablespoon plus 1/2 teaspoon salt
  • 1 cup heavy cream
  • 1/2 stick (1/4 cup) unsalted butter
  • 1/4 teaspoon black pepper
  • Special Equipment
  • a potato ricer or a food mill fitted with medium disk

Steps:

  • Cover parsnips and potatoes with cold water by 1 inch in a 6- to 8-quart pot, then add 1tablespoon 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, pepper, and remaining 1/2 teaspoon salt to a simmer in 4-quart heavy pot over moderate heat.
  • Drain vegetables in a colander. Force warm vegetables through ricer into cream mixture, then stir to combine well.

PARSNIP POTATO PUREE

2022-04-19



Parsnip Potato Puree image

Provided by Anne Burrell

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients:

  • 2 pounds parsnips, peeled, cut into 1-inch chunks
  • 2 pound Yukon gold potatoes, cut into 1-inch chunks
  • Kosher salt
  • 1 cup heavy cream
  • 4 tablespoons (1/2 stick) cold unsalted butter

Steps:

  • Put the parsnips and potatoes in a large saucepan and cover with about 2 inches of water. Season the water generously with salt - TASTE IT to make sure the water is seasoned appropriately.
  • Bring the water to a boil and reduce to a simmer. Cook the parsnips and potatoes until they are fork tender, about 30 minutes.
  • In a small saucepan, bring the heavy cream to a boil. Turn off the heat and reserve.
  • Drain the parsnips and potatoes and pass through a food mill.
  • Toss in a couple of pats of cold butter and about 1/2 of the hot heavy cream. Stir vigorously to combine. Repeat the process with the remaining butter and heavy cream. Taste and adjust the seasoning if needed.

SWEET POTATO-PARSNIP PUREE

2022-04-19



Sweet Potato-Parsnip Puree image

A nice change from mashed potatoes. For variety, use yams instead of sweet potatoes; or rutabagas instead of parsnips. If you don't have tahini, use sesame oil

Provided by Outta Here

Categories     Yam/Sweet Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients:

  • 3 medium sweet potatoes
  • 4 medium parsnips
  • 1 teaspoon cumin powder
  • 1 teaspoon tahini ((or more to taste)

Steps:

  • Peel sweet potatoes and parsnips; cut into chunks.
  • Place in large saucepan and just cover with water.
  • Bring to a boil over high heat; reduce heat to medium and continue cooking until just soft, not mushy! (about 10 minutes).
  • Drain; place in food processor and puree.
  • Put puree back into saucepan; mix in the cumin and tahini (or oil) .
  • Reheat over medium-low heat, stirring occasionally, for 10 minutes.
  • Serve.

Nutrition Facts : Calories 62, Fat 0.5, SaturatedFat 0.1, Sodium 37, Carbohydrate 13.4, Fiber 2.1, Sugar 2.7, Protein 1.2

Top Asked Questions

  1. How to cook parsnip puree?
    For parsnip puree, boil the parsnips in salted water for 15 minutes. Add cream, thyme, and blanched garlic to a saucepan and cook over medium heat. Blend this mixture with parsnips and butter. Add salt and pepper to taste and serve with a side dish. You can have the entire recipe instructions in the recipe card below.
  2. How to cook potatoes and parsnips for Soup?
    Directions. Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat.
  3. How to cook parsnips in a food processor?
    Directions 1 Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium... 2 Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve... More ...
  4. How long to cook potatoes and parsnips in cream?
    Bring the water to a boil and reduce to a simmer. Cook the parsnips and potatoes until they are fork tender, about 30 minutes. In a small saucepan, bring the heavy cream to a boil.

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