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Simple Parsnip-Potato Puree Cooking Recipes

Parsnip-Potato Puree

Parsnip is one of the types of green that can be boiled and mashed by themselves for a very sweet puree that goes well with pork and smoke ham. This mixture of parsnips and potato is a slightly more balanced puree that complements everything from grilled tuna steaks to a juicy pink rib roast of beef.

Makes 6 servings

  • 1 pound young parsnips, trimmed, peeled, cored if necessary, cut into 1 inch lengths, boiled in salted water to cover until tender, about 6 minutes, and drained

  • 1 large Russet potato, peeled, cubed, boiled in salted water to cover until very tender, about 15 minutes and drained

  • 1 teaspoon grated fresh ginger

  • 2 tablespoons butter

  • About 1/4 cup heavy cream

  • Salt and freshly ground black pepper to taste

  • Chopped fresh parsley

  1. Mash the parsnips and potato together with a potato masher or put them through a ricer. Beat in the ginger and butter. Beat in enough cream, 1 tablespoon at a time, to make the puree the consistency you prefer - from very stiff to light and fluffy. Season well with salt and pepper. Serve this simple cooking recipes very hot, garnished with the parsley.

  2. Variation: just before serving the puree, stir in 1/4 cup thinly sliced green onions that have been cooked over medium heat in 1 teaspoon butter until tender. The onions should melt into the puree.

More about Simple Parsnips Cooking Recipes

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