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)
1/2 cup half-and-half cream
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.
Fun Fact: Parsnips float, potatoes sink!


Drain vegetables and push through ricer or food mill in order to puree the vegetable.
Mix vegetables and cream mixture.  Season to taste.

Evidence of how delicious it was!



Original Recipe – http://www.epicurious.com/recipes/food/views/Potato-Parsnip-Puree-108746

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