Parsnip and Potato Puree

Name: Parsnip and Potato Puree
Yield: 4–6 servings
Ingredients: 1 pound parsnips, sliced 1/2 inch thick; 1 pound Yukon gold or all-purpose potatoes, peeled and cut into 1-inch chunks; 2 McIntosh or other crisp, tart apples, peeled, cored, and cut into chunks; 1/4 cup butter or margarine; 1/2 cup milk or unflavored soy milk; Salt and freshly ground black pepper, to taste

From: Hip Kosher

Servings: 4–6 servings

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Ronnie's Notes

This is a thick, creamy, fluffy dish that tastes like a sweeter version of mashed potatoes. Make it with butter and milk and serve it with fish; switch to margarine and soy milk and use it as a bed for grilled steak. I like this with Pepper-Crusted Bluefish with Horseradish Yogurt Sauce (page xx), because the mellow flavor is a good balance for the robust sauce that accompanies the fish, but also with Chicken in the Pot with Pears, Dried Figs, and Cider (page xx), because sugary qualities in both work harmoniously together.

Ingredients

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Scale Recipe

1 pound parsnips, sliced 1/2 inch thick
1 pound Yukon gold or all-purpose potatoes, peeled and cut into 1-inch chunks
2 McIntosh or other crisp, tart apples, peeled, cored, and cut into chunks
1/4 cup butter or margarine
1/2 cup milk or unflavored soy milk
Salt and freshly ground black pepper, to taste

Instructions

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Cook the parsnips and potatoes in lightly salted boiling water for .

Add the apples, lower the heat, and cook for another or until the parsnips and potatoes are tender.

Drain the ingredients and return them to the pan.

Add the butter and mash it into the other ingredients.

Continue to mash, adding the milk gradually, until the ingredients form a smooth puree.

Taste for seasoning and add salt and pepper to taste.

Makes 4–6 servings.

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