Sweet Potato Parsnip Puree Recipes

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.

Steps:

• Peel the sweet potatoes and parsnips, and cut into 1/4-inch thick slices.
• Combine the sweet potato and parsnip slices, cream, butter, salt and half of the horseradish in a 3- or 4-quart saucepan with a tight-fitting lid. Heat over low heat, stirring occasionally, until the vegetables have softened. This will take about 40 to 50 minutes.
• Remove from heat and mash with a potato masher to desired texture. Stir in half of remaining horseradish, making sure to incorporate well. Taste and adjust seasoning with salt, additional horseradish and/or sweetener if needed. Serve hot.

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.

Steps:

• Bring a large pot of water with bay leaf, parsnips and potatoes to a boil. Cook vegetables until tender. Drain vegetables And return to warm pot. Using electric beaters, mash up vegetables and then beat in butter and cream. Season to taste and transfer to a flameproof casserole dish and create peaks with a spoon. Top with grated Parmesan and paprika. Bake for 30 minutes and brown under broiler.

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.