Potato Parsnip Purée
| dish: side|
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