Serves8 to 10
- Active time:30 min
- Start to finish:1 1/2 hr
November 2003
-
2
lb
parsnips, peeled and cut into 1-inch pieces
-
2
lb
russet (baking) potatoes, peeled and cut into 2-inch pieces
-
1 tablespoon plus 1/2
teaspoon
salt
-
1
cup
heavy cream
-
1/2
stick (1/4 cup) unsalted butter
-
1/4
teaspoon
black pepper
-
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, 30 to 40 minutes.
-
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 warm vegetables through ricer into cream mixture, then stir to combine well.
Cooks’ note: Potato parsnip purée can be made 1 day ahead and chilled in a baking dish, covered. Bring to room temperature and reheat, covered, in a preheated 450°F oven until hot, about 20 minutes, or in a microwave.
