Sweet Potato And Parsnip Pure Best Recipes

SWEET-POTATO AND PARSNIP PURéE

Ingredients:

• 2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
• 4 parsnips, peeled and sliced 1/4 inch thick
• 3 tablespoons unsalted butter
• 1/4 cup whole milk
• 3 tablespoons packed light brown sugar
• 1/2 teaspoon salt

Steps:

• Bring a large saucepan of salted water to a boil. Add potatoes and parsnips and boil gently until tender, about 12 minutes. Drain well and transfer to a food processor.
• Add butter and purée until smooth. Add milk, brown sugar, and salt and blend well. Season with pepper.

SWEET POTATO-PARSNIP PUREE

Ingredients:

• 3 medium sweet potatoes
• 4 medium parsnips
• 1 teaspoon cumin powder
• 1 teaspoon tahini ((or more to taste)

Steps:

• Peel sweet potatoes and parsnips; cut into chunks.
• Place in large saucepan and just cover with water.
• Bring to a boil over high heat; reduce heat to medium and continue cooking until just soft, not mushy! (about 10 minutes).
• Drain; place in food processor and puree.
• Put puree back into saucepan; mix in the cumin and tahini (or oil) .
• Reheat over medium-low heat, stirring occasionally, for 10 minutes.
• Serve.

PARSNIP POTATO PUREE

Ingredients:

• 2 pounds parsnips, peeled, cut into 1-inch chunks
• 2 pound Yukon gold potatoes, cut into 1-inch chunks
• Kosher salt
• 1 cup heavy cream
• 4 tablespoons (1/2 stick) cold unsalted butter

Steps:

• Put the parsnips and potatoes in a large saucepan and cover with about 2 inches of water. Season the water generously with salt - TASTE IT to make sure the water is seasoned appropriately.
• Bring the water to a boil and reduce to a simmer. Cook the parsnips and potatoes until they are fork tender, about 30 minutes.
• In a small saucepan, bring the heavy cream to a boil. Turn off the heat and reserve.
• Drain the parsnips and potatoes and pass through a food mill.
• Toss in a couple of pats of cold butter and about 1/2 of the hot heavy cream. Stir vigorously to combine. Repeat the process with the remaining butter and heavy cream. Taste and adjust the seasoning if needed.

POTATO PARSNIP PURéE

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
• Special Equipment
• a potato ricer or a food mill fitted with medium disk

Steps:

• 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.