Parsnip Pureé | Saveur
Instead of the usual mashed potatoes, a buttery parsnip purée—sweetened with apples—is a fine accompaniment to duck or turkey.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 2½ lb. parsnips (peeled and coarsely chopped)
- 1½ lb. russet potatoes (peeled and coarsely chopped)
- 1 lb. apples (peeled, cored, and coarsely chopped)
- 6 Tbsp. unsalted butter
- ½ cup water
- kosher salt
- freshly ground black pepper
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