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.
SWEET POTATO-PARSNIP PUREE
A nice change from mashed potatoes. For variety, use yams instead of sweet potatoes; or rutabagas instead of parsnips. If you don't have tahini, use sesame oil
Provided by Outta Here
Categories Yam/Sweet Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Peel sweet potatoes and parsnips; cut into chunks.
- Place in large saucepan and just cover with water.
- Bring to a boil over high heat; reduce heat to medium and continue cooking until just soft, not mushy! (about 10 minutes).
- Drain; place in food processor and puree.
- Put puree back into saucepan; mix in the cumin and tahini (or oil) .
- Reheat over medium-low heat, stirring occasionally, for 10 minutes.
- Serve.
Nutrition Facts : Calories 62, Fat 0.5, SaturatedFat 0.1, Sodium 37, Carbohydrate 13.4, Fiber 2.1, Sugar 2.7, Protein 1.2
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.
SWEET POTATO AND PARSNIP MASH
Provided by Tara Parker-Pope
Time 1h
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Peel the sweet potatoes and parsnips, and cut into 1/4-inch thick slices.
- Combine the sweet potato and parsnip slices, cream, butter, salt and half of the horseradish in a 3- or 4-quart saucepan with a tight-fitting lid. Heat over low heat, stirring occasionally, until the vegetables have softened. This will take about 40 to 50 minutes.
- Remove from heat and mash with a potato masher to desired texture. Stir in half of remaining horseradish, making sure to incorporate well. Taste and adjust seasoning with salt, additional horseradish and/or sweetener if needed. Serve hot.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 14 grams, Fiber 10 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 673 milligrams, Sugar 15 grams, TransFat 0 grams
SWEET POTATOES AND PARSNIPS
Allspice, garlic and sweet onion season roasted sweet potatoes and parsnips in this hearty harvesttime dish.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Cut sweet potatoes in half lengthwise. Cut each half lengthwise into four pieces, then into 3-in. slices. Cut parsnips into quarters, then into 3-in. pieces. Place the potatoes, parsnips and onion in a 3-qt. microwave-safe baking dish. Cover and microwave on high for 1 to 1-1/2 minutes; stir. Cover and cook 30 seconds longer or until vegetables are crisp tender. Add remaining ingredients; toss to coat. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 169 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 130mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
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
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.
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