MASHED PARSNIPS AND POTATOES
Provided by Tyler Florence
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.
POTATO PARSNIP PURéE
Categories Milk/Cream Potato Side Thanksgiving Vegetarian Quick & Easy Parsnip Fall Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Cover parsnips and potatoes with cold water by 1 inch in a 6- to 8-quart pot, then add 1tablespoon salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.
- Meanwhile, bring cream, butter, pepper, and remaining 1/2 teaspoon salt to a simmer in 4-quart heavy pot over moderate heat.
- Drain vegetables in a colander. Force warm vegetables through ricer into cream mixture, then stir to combine well.
POTATO, PARSNIP, AND HERB-OIL PUREE
Parsnips bring earthy interest to this potato mash. Infused oil elevates the easy side dish from expected to extraordinary.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Bring olive oil, peppercorns, bay leaf, rosemary, and cinnamon stick to a gentle simmer in a saucepan over low heat. Remove from heat, and let stand, covered, until cool. Strain. Meanwhile, cook potatoes and parsnips in a large pot of salted boiling water until tender, 20 to 25 minutes. Drain, then immediately mash with infused oil, salt, and nutmeg.
PARSNIP-AND-POTATO PUREE
Funny how much I cook and simple things for me can sometime be hard to do. Like mashed potatoes. Yeah, you can laugh LOL But now I have my way to do them and it's always a success. I cook 4 cups of diced potatoes with 2 cups of water, in the microwave at high for 14 minutes. Then I add the other ingredients. This recipe is from Rachael Ray.
Provided by Boomette
Categories Low Protein
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot of boiling, salted water, cook the parsnips and potatoes until tender, 25 to 30 minutes. Drain, reserving 1/2 cup cooking water. Return the vegetables to the pot. Add the milk, sour cream and 4 tablespoons butter.
- Using a food processor and working in batches, puree the parsnip mixture, adding the reserved cooking water to thin the consistency as desired; season with salt. Serve with the remaining tablespoon butter melted on top.
Nutrition Facts : Calories 280.6, Fat 12.7, SaturatedFat 7.6, Cholesterol 33.3, Sodium 112.2, Carbohydrate 40.2, Fiber 9, Sugar 9.2, Protein 4.2
SWEET POTATO AND PARSNIP PUREE
Steps:
- Place the potatoes and parsnips in a 4-quart saucepan. Add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Drain the vegetables well in a colander.
- Place the vegetables, broth and butter into a food processor. Cover and process until the mixture is smooth. Add the brown sugar, black pepper and chopped chives. Cover and process until the mixture is just combined. Garnish with the additional chives.
PARSNIP POTATO PUREE
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water with bay leaf, parsnips and potatoes to a boil. Cook vegetables until tender. Drain vegetables And return to warm pot. Using electric beaters, mash up vegetables and then beat in butter and cream. Season to taste and transfer to a flameproof casserole dish and create peaks with a spoon. Top with grated Parmesan and paprika. Bake for 30 minutes and brown under broiler.
POTATO PARSNIP PURéE
Categories Potato Side Thanksgiving Vegetarian Parsnip Chill Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 4
Steps:
- In a large saucepan combine the potatoes, peeled and cut into 1 1/2-inch pieces, and the parsnips with salted cold water to cover, bring the water to a boil, and simmer the vegetables, covered, for 20 to 25 minutes, or until they are very tender. Drain the vegetables, reserving 1 cup of the cooking liquid, and force them through the medium disk of a food mill or a ricer into a large bowl. Add the butter, stirring until it is melted, and stir in the white pepper, salt to taste, and enough of the reserved cooking liquid to achieve the desired consistency. The purée may be made 2 days in advance, kept covered and chilled, and reheated.
PARSNIP AND POTATO PUREE
Provided by Moira Hodgson
Categories side dish
Time 25m
Yield 8 - 10 servings
Number Of Ingredients 5
Steps:
- Peel and core the parsnips. Cut them in one-and-a-half-inch pieces and simmer in boiling water until tender.
- Peel the potatoes and cook until tender. Drain and mash together with the parsnips. Heat the cream with the butter and add. Season with salt and pepper and serve.
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 3 grams, Carbohydrate 41 grams, Fat 9 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 570 milligrams, Sugar 6 grams, TransFat 0 grams
PARSNIP, PEAR, AND POTATO PUREE
Parsnips, pears, and potatoes are pureed with cream and cognac for a mouthwatering dish.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine parsnips and potato. Add enough water to cover and cook for 20 minutes. Drain in a colander.
- In two batches, puree half the parsnip-potato mixture, half the pear, 1/2 teaspoon salt, 1 tablespoon butter, and half the heavy cream in a food processor, pulsing until smooth. Repeat process and combine both batches in saucepan. Stir in remaining 1/2 teaspoon salt and Cognac. Serve warm.
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