Parsnip and Potato Puree Parsnip and Potato Purée

Image: Joe Kim

Looking for a change from plain old mashed potatoes? Spruce up your holiday table with this seasonal side dish. Buttermilk and Dijon mustard add pleasant tang and creamy texture (without the addition of cream). To avoid a gluey purée, do not over mix. Fresh chives add a festive hit of colour.

  • Prep time 25 minutes
  • Total time 35 minutes
  • Portion size 12 servings

Ingredients

  • 2 lbs parsnips peeled, halved lengthwise and cut in 1-inch (2.5 cm) lengths
  • 2 lbs yellow-fleshed potatoes peeled and cubed
  • 3 cloves garlic quartered
  • 1 cup buttermilk
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 3 tablespoons chopped fresh chives

Method

In large saucepan of boiling salted water, cook parsnips, potatoes and garlic until tender, 10 to 12 minutes. Drain.

In food processor in 2 batches, purée together parsnip mixture, buttermilk, mustard and salt just until smooth. (Make-ahead: Let cool for 30 minutes; cover and refrigerate in airtight container for up to 2 days. Reheat to serve.) Transfer to serving dish; stir in chives.

Nutritional facts Per each of 12 servings: about

  • Fibre 3 g
  • Sodium 434 mg
  • Sugars 5 g
  • Protein 3 g
  • Calories 112.0
  • Total fat 1 g
  • Potassium 484 mg
  • Cholesterol 2 mg
  • Total carbohydrate 25 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 24.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 23.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lunch & Dinner

Parsnip and Potato Purée

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