Parsnip puree
Votes: 13
Time: 30 min.
Parsnip puree can be a healthier and lower-calorie substitute for mashed potatoes. For a velvety texture, boil one potato along with the parsnips and blend the mixture with sour cream and butter, adding a touch of nutmeg, which perfectly complements the creamy flavor and aroma of the garnish. Blended with a blender, the puree is very airy and creamy. Serve it with any meat, poultry, or fish dish.
We recommend
Recipe:
Peel and chop 450 g (1 lb) of parsnips and 1 large potato. Place in a saucepan with 2 cloves of garlic, cover with water, add salt, and bring to a boil. Cook until soft, about 20 minutes. Set aside 0.5 cups of the cooking liquid, drain the rest, and return the vegetables to the saucepan. Add the remaining cooking liquid, 1/3 cup of sour cream, 3 tbsp (45 g) of butter, 1 tsp of salt, and nutmeg to taste. Beat with a mixer until smooth. Season with pepper to taste.
Recipes with similar ingredients: parsnip root, potato, nutmeg, sour cream
Categories:
Similar recipes
