Sweet Potato And Parsnip Pure Best Recipes

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SWEET POTATO-PARSNIP PUREE

2022-04-21



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

PARSNIP POTATO PUREE

2022-04-21



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 AND PARSNIP PURéE

2004-08-20



Sweet-Potato and Parsnip Purée image

Categories     Milk/Cream     Food Processor     Dairy     Vegetable     Side     Christmas     Thanksgiving     Vegetarian     Root Vegetable     Parsnip     Sweet Potato/Yam     Fall     Winter     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients:

  • 2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
  • 4 parsnips, peeled and sliced 1/4 inch thick
  • 3 tablespoons unsalted butter
  • 1/4 cup whole milk
  • 3 tablespoons packed light brown sugar
  • 1/2 teaspoon salt

Steps:

  • Bring a large saucepan of salted water to a boil. Add potatoes and parsnips and boil gently until tender, about 12 minutes. Drain well and transfer to a food processor.
  • Add butter and purée until smooth. Add milk, brown sugar, and salt and blend well. Season with pepper.

Top Asked Questions

  1. How to cook parsnips and sweet potatoes?
    Place parsnips and sweet potatoes in a plastic bag with olive oil and salt and pepper. Shake until well coated. Spread in a single layer on a cookie sheet. Roast until golden, turning once, about 25 minutes.
  2. 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.
  3. What does parsnip puree taste like Gordon Ramsay?
    Gordon Ramsay’s parsnip puree has a rich, creamy texture and has a slightly sweet and spicy taste. As parsnip is naturally gluten-free, parsnip puree is the best alternative for mashed potatoes. It can last up to 2-3 days in the refrigerator.
  4. How to cook parsnips and potatoes in microwave?
    Cut parsnips into quarters, then into 3-in. pieces. Place the potatoes, parsnips and onion in a 3-qt. microwave-safe baking dish. Cover and microwave on high for 1 to 1-1/2 minutes; stir. Cover and cook 30 seconds longer or until vegetables are crisp tender.

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