Potato Parsnip Purée Recipe

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Ingredients

Count

Nutrition

349

Calories

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Ingredients:

Serving

2 lb parsnips, peeled and cut into 1-inch pieces
2 lb russet ( baking) potatoes, peeled and cut into 2-inch pieces
1 tbsp plus 1/2 tsp salt
1 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
1/4 tsp black pepper

Directions:

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.
Cooks' note: Potato parsnip purée can be made 1 day ahead and chilled in a baking dish, covered. Bring to room temperature and reheat, covered, in a preheated 450°F oven until hot, about 20 minutes, or in a microwave.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	348.66 Kcal (1460 kJ)
Calories from fat	153.4 Kcal
		% Daily Value*
Total Fat	17.04g	26%
Cholesterol	51.05mg	17%
Sodium	906.54mg	38%
Potassium	1064.51mg	23%
Total Carbs	44.71g	15%
Sugars	6.8g	27%
Dietary Fiber	7.95g	32%
Protein	4.98g	10%
Vitamin C	28.5mg	47%
Vitamin A	0.1mg	5%
Iron	2.3mg	13%
Calcium	75.2mg	8%

Amount Per 100 g
Calories	135 Kcal (565 kJ)
Calories from fat	59.4 Kcal
		% Daily Value*
Total Fat	6.6g	26%
Cholesterol	19.77mg	17%
Sodium	351.02mg	38%
Potassium	412.19mg	23%
Total Carbs	17.31g	15%
Sugars	2.63g	27%
Dietary Fiber	3.08g	32%
Protein	1.93g	10%
Vitamin C	11mg	47%
Vitamin A	0.1mg	5%
Iron	0.9mg	13%
Calcium	29.1mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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