Best Potato Parsnip Purée Recipes

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POTATO PARSNIP PURéE



Potato Parsnip Purée image

Categories     Milk/Cream     Potato     Side     Thanksgiving     Vegetarian     Quick & Easy     Parsnip     Fall     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 8

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.

SWEET POTATO AND PARSNIP PUREE



Sweet Potato and Parsnip Puree image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 large sweet potatoes, peeled and cut into 1/2-inch pieces (about 3 cups)
4 medium parsnips, peeled and cut into 1/4-inch slices (about 2 cups)
1/4 cup Swanson® Chicken Broth (Regular, Natural Goodness¿ or Certified Organic), heated
2 tablespoon butter
2 tablespoon packed brown sugar
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives
Additional fresh chives for garnish

Steps:

  • Place the potatoes and parsnips in a 4-quart saucepan. Add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Drain the vegetables well in a colander.
  • Place the vegetables, broth and butter into a food processor. Cover and process until the mixture is smooth. Add the brown sugar, black pepper and chopped chives. Cover and process until the mixture is just combined. Garnish with the additional chives.

PARSNIP POTATO PUREE



Parsnip Potato Puree image

Provided by Anne Burrell

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 5

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.

SWEET-POTATO AND PARSNIP PURéE



Sweet-Potato and Parsnip Purée image

Categories     Milk/Cream     Food Processor     Dairy     Vegetable     Side     Christmas     Thanksgiving     Vegetarian     Root Vegetable     Parsnip     Sweet Potato/Yam     Fall     Winter     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

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.

PARSNIP-AND-POTATO PUREE



Parsnip-And-Potato Puree image

Funny how much I cook and simple things for me can sometime be hard to do. Like mashed potatoes. Yeah, you can laugh LOL But now I have my way to do them and it's always a success. I cook 4 cups of diced potatoes with 2 cups of water, in the microwave at high for 14 minutes. Then I add the other ingredients. This recipe is from Rachael Ray.

Provided by Boomette

Categories     Low Protein

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6

3 lbs parsnips, peeled, cut into 1-inch pieces
2 large baking potatoes, peeled, quartered
1 cup milk
2/3 cup sour cream
5 tablespoons butter
salt

Steps:

  • In a large pot of boiling, salted water, cook the parsnips and potatoes until tender, 25 to 30 minutes. Drain, reserving 1/2 cup cooking water. Return the vegetables to the pot. Add the milk, sour cream and 4 tablespoons butter.
  • Using a food processor and working in batches, puree the parsnip mixture, adding the reserved cooking water to thin the consistency as desired; season with salt. Serve with the remaining tablespoon butter melted on top.

Nutrition Facts : Calories 280.6, Fat 12.7, SaturatedFat 7.6, Cholesterol 33.3, Sodium 112.2, Carbohydrate 40.2, Fiber 9, Sugar 9.2, Protein 4.2

PARSNIP, POTATO, AND TURNIP PUREE



Parsnip, Potato, and Turnip Puree image

Provided by Diane Rossen Worthington

Categories     Potato     Side     Bake     Christmas     Thanksgiving     Vegetarian     High Fiber     Root Vegetable     Parsnip     Turnip     Fall     Christmas Eve     Potluck     Butter     Bon Appétit     Pescatarian     Kosher

Yield Makes 10 servings

Number Of Ingredients 12

6 tablespoons butter, divided
3 tablespoons olive oil
1 1/4 cups finely chopped onion
1 1/2 pounds parsnips, peeled, cut into 1/2- to 3/4-inch cubes
1 1/2 pounds russet potatoes, peeled, cut into 1/2- to 3/4-inch cubes
1 pound turnips, peeled, cut into 1/2- to 3/4-inch cubes
2 garlic cloves, chopped
2 cups vegetable broth
2 tablespoons (1 ounce) cream cheese
4 tablespoons chopped fresh dill, divided
1/2 cup panko (Japanese breadcrumbs)
Ingredient info: Panko can be found in the Asian foods section of many supermarkets.

Steps:

  • Melt 3 tablespoons butter with oil in large pot over medium heat. Add onion; sauté until soft, about 5 minutes. Add parsnips, potatoes, and turnips; stir 4 minutes. Add garlic; stir 1 minute. Add broth; bring to boil. Cover; reduce heat to medium-low. Simmer until vegetables are tender, about 15 minutes.
  • Using slotted spoon, transfer vegetables to large bowl. Pour cooking broth into small bowl; reserve. Add cream cheese to vegetables. Using electric mixer, beat vegetables to smooth puree. Add 2 tablespoons butter-oil mixture from top of broth to vegetables. Stir in 2 tablespoons dill. Season with salt and pepper.
  • Butter 11 x 7 x 2-inch glass baking dish. Transfer puree to prepared dish. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Melt 3 tablespoons butter in small skillet over medium heat. Add panko and stir until golden brown, about 2 minutes. DO AHEAD: Can be made 1 day ahead. Cool and store airtight at room temperature.
  • Position rack in top third of oven; preheat to 350°F. Sprinkle panko mixture over vegetable puree. Bake until top is brown, about 15 minutes (25 minutes if chilled). Sprinkle with 2 tablespoons dill.

PARSNIP, PEAR, AND POTATO PUREE



Parsnip, Pear, and Potato Puree image

Parsnips, pears, and potatoes are pureed with cream and cognac for a mouthwatering dish.

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 7

2 pounds parsnips, peeled and cut into 2-inch pieces
1 russet potato (about 12 ounces), cut into 1-inch pieces
1 Bosc pear, peeled, cored, and cut into 1-inch pieces
1 1/2 teaspoons coarse salt
2/3 cup heavy cream
1 tablespoon Cognac
2 tablespoons unsalted butter, room temperature

Steps:

  • In a medium saucepan, combine parsnips and potato. Add enough water to cover and cook for 20 minutes. Drain in a colander.
  • In two batches, puree half the parsnip-potato mixture, half the pear, 1/2 teaspoon salt, 1 tablespoon butter, and half the heavy cream in a food processor, pulsing until smooth. Repeat process and combine both batches in saucepan. Stir in remaining 1/2 teaspoon salt and Cognac. Serve warm.

SWEET POTATO-PARSNIP PUREE



Sweet Potato-Parsnip Puree image

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

Provided by Outta Here

Categories     Yam/Sweet Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 4

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.

Nutrition Facts : Calories 62, Fat 0.5, SaturatedFat 0.1, Sodium 37, Carbohydrate 13.4, Fiber 2.1, Sugar 2.7, Protein 1.2

PARSNIP AND POTATO PUREE



Parsnip and Potato Puree image

Provided by Moira Hodgson

Categories     side dish

Time 25m

Yield 8 - 10 servings

Number Of Ingredients 5

2 pounds parsnips
3 pounds potatoes
1/2 cup heavy cream
4 tablespoons butter
Coarse salt and freshly ground pepper

Steps:

  • Peel and core the parsnips. Cut them in one-and-a-half-inch pieces and simmer in boiling water until tender.
  • Peel the potatoes and cook until tender. Drain and mash together with the parsnips. Heat the cream with the butter and add. Season with salt and pepper and serve.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 3 grams, Carbohydrate 41 grams, Fat 9 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 570 milligrams, Sugar 6 grams, TransFat 0 grams

POTATO, PARSNIP, AND HERB-OIL PUREE



Potato, Parsnip, and Herb-Oil Puree image

Parsnips bring earthy interest to this potato mash. Infused oil elevates the easy side dish from expected to extraordinary.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
3 whole black peppercorns
1 dried bay leaf
1 large rosemary sprig
1 piece (1 inch) cinnamon stick
2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
2 pounds parsnips, peeled and cut into 1-inch pieces
1/2 teaspoon coarse salt
Pinch of freshly grated nutmeg

Steps:

  • Bring olive oil, peppercorns, bay leaf, rosemary, and cinnamon stick to a gentle simmer in a saucepan over low heat. Remove from heat, and let stand, covered, until cool. Strain. Meanwhile, cook potatoes and parsnips in a large pot of salted boiling water until tender, 20 to 25 minutes. Drain, then immediately mash with infused oil, salt, and nutmeg.

PARSNIP-POTATO-AND-ROASTED-GARLIC PUREE



Parsnip-Potato-and-Roasted-Garlic Puree image

Provided by Molly O'Neill

Categories     dinner, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

4 large parsnips, peeled and cut into 1/2-inch thick rounds
2 large baking potatoes, peeled and cut into 1/2-inch cubes
10 large cloves roasted garlic, peeled
1/2 cup low-fat milk
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • Place the parsnips in a large saucepan and cover with water. Place over medium-high heat and bring to a boil. Reduce heat and simmer for 5 minutes. Add the potatoes and cook until parsnips and potatoes are soft, about 15 minutes. Drain well and pass the vegetables through a ricer into a medium-size bowl.
  • Stir the roasted garlic and the milk into the puree until well combined. Add the salt and pepper to taste. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 0 grams, Carbohydrate 67 grams, Fat 1 gram, Fiber 10 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 888 milligrams, Sugar 10 grams

PARSNIP POTATO PUREE



Parsnip Potato Puree image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 8

1 bay leaf
1 1/2 pounds parsnips, peeled and cut in half
1 1/2 pounds russet potatoes, peeled and quartered
1 stick butter, softened
1 cup heavy cream
1/2 cup grated Parmesan
Paprika
Salt and pepper

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.

SWEET-POTATO AND PARSNIP PURéE



Sweet-Potato and Parsnip Purée image

The gentle sweetness of this simple side dish goes well with the slightly spicy flank steak .

Provided by @MakeItYours

Number Of Ingredients 6

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:

  • Preparation 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.

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