Parsnip Potato Puree
Author: Dani Lind
Recipe type: Side Dish
- 1½ lb. parsnips, scrubbed well (unpeeled) & cut into 1” pieces
- 2 large potatoes, scrubbed well (unpeeled) & cut into 2” pieces
- ½ cup creme fraiche (or sour cream)
- 4 Tbsp. butter, softened
- pinch of nutmeg
- salt & pepper to taste
- Cook parsnips & potatoes in boiling, salted water until tender, about 20 minutes.
- Drain & puree with creme fraiche or sour cream & butter.
- Season to taste with nutmeg, salt, & pepper.