Parsnip and Potato Puree

Potato and Parsnip Puree

The first time I made this dish was in response to a request from my Dad. I had never worked with a parsnip, but I loved the way that it sweetened up the typical mashed potatoes, as well as lightening it up calorie-wise.

Ingredients:

1 pound parsnips, peeled and cut into 1-inch pieces

1 pound russet potatoes, peeled and cut into 2-inch pieces

1 tablespoon salt (to taste)

1/2 cup half-and-half cream

1/4 stick unsalted butter

1/8 teaspoon black pepper

Directions:

Prepare parsnips and potatoes by peeling and chopping. (Be careful with the parsnips. They have a tough core that needs to be removed, unlike carrots. The larger the parsnip, the tougher the core.)

Cover potatoes and parsnips with cold, salted water. Bring to a boil (partially covered.) Reduce heat and simmer, partially covered, until tender, about 30-40 minutes.

Heat cream, butter, pepper, and salt.