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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 pounds parsnips, peeled and cut into 1-inch pieces |
2 pounds russet (baking) potatoes, peeled and cut into 2-inch pieces |
1 tablespoon plus 1/2 teaspoon salt |
1 cup heavy cream |
1/2 stick (1/4 cup) unsalted butter |
1/4 teaspoon black pepper |
Directions:
1. 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.
2. Meanwhile, bring cream, butter, pepper, and remaining 1/2 teaspoon salt to a simmer in 4-quart heavy pot over moderate heat.
3. Drain vegetables in a colander. Force warm vegetables through ricer into cream mixture, then stir to combine well.
4. 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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