Boistfort Valley Farm
Community Supported Recipe Box

Potato Parsnip Purée


  • 1 pound parsnips, peeled and cut into 1-inch pieces
  • 1 pound potatoes, peeled and cut into 2-inch pieces
  • 1 teaspoon
  • 1/2 cup heavy cream
  • 2 Tbsp butter
  • 1/8 teaspoon black pepper


dish: side
season: fall

Special equipment: a potato ricer or a food mill fitted with medium disk

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.

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 through ricer into cream mixture. Stir to combine well.

Adapted from Gourmet, November 2003