Parsnip and Potato Puree

Ingredients

• 2 pounds parsnips
• 3 pounds potatoes
• ½ cup heavy cream
• 4 tablespoons butter
• Coarse salt and freshly ground pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    424 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 67 grams carbohydrates; 12 grams dietary fiber; 9 grams sugars; 6 grams protein; 47 milligrams cholesterol; 37 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Peel and core the parsnips. Cut them in one-and-a-half-inch pieces and simmer in boiling water until tender.
2. Peel the potatoes and cook until tender. Drain and mash together with the parsnips. Heat the cream with the butter and add. Season with salt and pepper and serve.