Sweet Potato and Parsnip Puree

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 6 - 8

For a hearty holiday meal, replace your usual high-calorie mashed potatoes with a more interesting, healthy, and light sweet potato and parsnip mash. Using a 2:1 ratio of vegetables, the mashed potatoes are tender, filling, and practically indistinguishable in texture from potato mashed potatoes. Their sweet flavor, enhanced with thyme, nutmeg, and sherry vinegar, pairs perfectly with meat or poultry. For a perfectly smooth mash, puree them in a food processor or blender.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 tablespoons unsalted butter
0.9 kg sweet potato, peeled and cut into large pieces
450g parsnips, peeled and cut into large chunks, discarding tough cores
4 sprigs of thyme[u][/u]
1/4 tsp freshly grated nutmeg, plus extra for sprinkling
0.5 cups low-fat cream
1 teaspoon sherry vinegar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet potato, parsnip root, cream, sherry vinegar, nutmeg, thyme

Cooking the dish according to the recipe:

In a large saucepan or Dutch oven, melt 3 tablespoons of butter over medium heat; cook, stirring occasionally, until browned, about 5 minutes. Add the sweet potato, parsnips, thyme sprigs, nutmeg, 1 tablespoon of salt, and a few freshly ground black pepper. Cook, stirring, until the vegetables are well coated with butter.
Add 1/2 cup water and cream to the pan, cover, and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally and adding another 1/4 cup water at a time if the pan seems dry, until the vegetables are very tender, 30-35 minutes (there should be very little liquid remaining).

Discard the thyme sprigs and transfer the vegetables and any remaining liquid to a food processor. Add the remaining 3 tablespoons of butter and process until smooth. Add the vinegar and mix well, season with salt and pepper to taste. Transfer the puree to a serving platter. Sprinkle with nutmeg to taste.

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