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15
SIDE DISHES
Parsnip & Sweet Potato Purée
This creamy side dish goes well with rack of lamb or roast turkey.
Makes 3 cups / 6 half-cup servings
1
1
⁄2 pounds parsnips, peeled and cut into
3
⁄4- to 1-inch pieces
1
⁄2 pound sweet potato, peeled and cut into
3
⁄4- to 1-inch pieces
1 small onion (3 ounces), peeled and cut into
3
⁄4- to
1-inch pieces
1
⁄2 teaspoon kosher salt
1
⁄2 cup half-and-half or light cream
2 tablespoons unsalted butter, cut into
1
⁄2-inch pieces,
room temperature
1
⁄8 teaspoon freshly ground white pepper
Put parsnips, sweet potato, and onion pieces in a 3-quart nonreactive
saucepan and cover with water by 1 inch. Add
1
⁄4 teaspoon of the salt to
the water. Bring to the boil over high heat, then reduce heat to medium-
high and simmer until vegetables are tender, about 10 to 15 minutes.
When vegetables are tender, remove from heat. Drain and return to
cooking pan. Add half-and-half and butter. Insert the hand blender into
the cooked vegetables, making certain the protective guard is sub-
merged in the vegetables. Blend on Low, using a gentle up-and-down
motion, moving the hand blender through the pan, until ingredients
are well blended, smooth and creamy, about 50 to 60 seconds. Season
with the remaining
1
⁄4 teaspoon salt and the white pepper. Serve hot. If
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warm over simmering water.
Tips:
Change the flavor by adding a few cloves of peeled fresh garlic or slices
of fresh peeled ginger to the water when cooking.
Make a heart-healthy version by substituting chicken or vegetable stock
for the half-and-half, and extra virgin olive oil for the butter
(do not add fresh ginger to this version).
Nutritional information per
1
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