Sweet Potato-Parsnip Puree |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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 Ingredients:
3 medium sweet potatoes |
4 medium parsnips |
1 teaspoon cumin powder |
1 teaspoon tahini ((or more to taste) |
Directions:
1. Peel sweet potatoes and parsnips; cut into chunks.
2. Place in large saucepan and just cover with water.
3. Bring to a boil over high heat; reduce heat to medium and continue cooking until just soft, not mushy! (about 10 minutes).
4. Drain; place in food processor and puree.
5. Put puree back into saucepan; mix in the cumin and tahini (or oil) .
6. Reheat over medium-low heat, stirring occasionally, for 10 minutes.
7. Serve.
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