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November 16, 2022

Parsnip Potato Purée

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Parsnip Potato Purée 6
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Parsnip Potato Purée

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Mashed potatoes, the classic Thanksgiving side dish. So creamy and comforting. With lumps or not is a playful debate. If you are up for an adventure, pair your mashed potatoes with a classic French purée of parsnips. If you don't think your family will be excited about parsnips on their plate, you'll be surprised. I have tested this recipe with dozens of children. With 100% success, they've loved it, and no one has detected parsnips. The only comments I get are something like, "Wow, that's good. It's a little different, but it's really good. I like it."

 There are several benefits to adding parsnips to your mashed potatoes. First, parsnips add a sophisticated and exciting layer of flavor, simple enough for the fussy eater and impressive enough for the more sophisticated palate. It is an easy way to sneak a vegetable onto your family's plate, and they are lighter and easier to digest than potatoes. Lastly, adding parsnips is a subtle way to introduce a new flavor to children and will help expand their palate.

 To make potato parsnip purée, use your favorite mashed potato recipe with a combination of parsnips and potatoes.

It's that simple. You can use any combination of potato to parsnip or go all in and make 100% parsnip purée. The parsnip purée is a classic French recipe, so don't be shy with the parsnip. If you want to go 100%, you won't regret it. It's divine! I use about 60% potato to 40% parsnip, giving the potato the advantage so that it's not obvious to my fussy eaters that I snuck parsnips onto their plates. Here are some tips for making your purée. 

Ingredients

Yellow Potatoes - see notes below

Parsnips

Cream

Milk

Butter

Sea salt

Fresh ground pepper

Instructions

1. Peel the parsnips and boil in salted water until soft. Set them aside.

 2. Prepare a fresh pot of water to boil the potatoes. Leave the skin on the potatoes and boil in salted water until soft. Let the potatoes cool slightly so they aren’t too hot to the touch. Then peel the skin off. The skin falls off easily when the potatoes are still warm. I find this method of boiling potatoes saves time vs. peeling the potatoes first. Plus, the potatoes absorb less water with the skin on, so they are firmer.

 3. Purée the potatoes and parsnips using your favorite method—a potato ricer, food mill, or an immersion blender. You can also mash them using a potato masher. Traditionally, this recipe is pureed to a smooth consistency but if you prefer mashed, it is still delicious. Lumps or no lumps, that’s up to you.

 4. Add cream, milk, butter, sea salt, and pepper to your liking.

Notes

Yukon gold potatoes produce a creamy purée, whereas Idaho or russet potatoes become gluey when they are pureed.

If you like this idea, you’ll love Celeriac Potato Purée 

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I often cook "au pif," as we say in France, which means cooking without an exact recipe and by "feel" using your intuition.  You’ll often find guidelines in many recipes versus exact quantities.  Write to me here if you have any questions about the recipes.

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