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.
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)
1/4 stick unsalted butter
1/8 teaspoon black pepper
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.
Mix vegetables and cream mixture. Season to taste.
Served here with Ostrich Burgers with Roasted Asparagus.
Original Recipe – http://www.epicurious.com/recipes/food/views/Potato-Parsnip-Puree-108746