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Parsnip and Potato Sauce (D, KLP)
Source: Amanda Hesser in the New York Times Magazine
Yield: 2 cups

5 oz. white potatoes, peeled and cut into 1/4" dice (2 small)
5 oz. parsnips, peeled and cut into 1/4" dice (2 small)
1/4 cup milk
Coarse sea salt or kosher salt
1 tablespoon butter

In a medium saucepan, combine the potatoes, parsnips and milk. Add enough water to barely cover the vegetables. Season with salt, cover and cook until the vegetables are very soft, about 15 minutes.

Transfer vegetables and cooking liquid to a food processor or blender and process until smooth, adding more water or milk if necessary to make mixture the consistency of vanilla sauce. (To mash vegetables by hand, remove them from pan with a slotted spoon to a bowl and crush to a puree using a potato masher and then stir in the cooking liquid.) Adjust seasoning and whisk in butter.

Posted by Judy Hochsztein

Nutritional Info Per Serving: N/A