Parsnip and Potato Puree

Parsnip and Potato Puree Image Image by: Parsnip and Potato Puree Image Author: Canadian Living

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 pur?e, do not overmix. Fresh chives add a festive hit of colour.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: December 2012

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, pur?e 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
  • Saturated fat trace
  • 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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Parsnip and Potato Puree

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