Ingredients
900 g parsnips, peeled & chopped
900 g potatoes, peeled & cubed
3 cloves garlic, quartered
1 cup buttermilk
2 tsp Dijon mustard
¼ tsp SIDS CRAZY SALT
Directions
In large saucepan of boiling salted water, cook parsnips, potatoes and garlic until tender, 10-12 minutes. Drain.
In a food processor in 2 batches, purée together parsnip mixture, buttermilk, mustard and SIDS CRAZY SALT just until smooth. (Make-ahead: Let cool for 30 minutes then cover and refrigerate in airtight container for up to 2 days. Reheat to serve.) Transfer to serving dish and stir in chives.
