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Parsnip and Potato Purée

Parsnip and Potato Purée

Looking for a change from plain old mashed potatoes? Spruce up your table with this seasonal side dish. To avoid a gluey pure, do not overmix.

Ready in: 20 minutes

Serves: 12

Complexity: very-easy

kcal: 112

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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.