4 pounds parsnips
1 1/2 pounds russet potatoes
8 fluid ounces heavy cream, hot
4 ounces butter, melted
salt and pepper, to taste
Servings: 16
1. Peel the parsnips and potatoes, and cut into large pieces of approximately the same size.
2. Boil the vegetables separately in salted water until tender.
3. Drain the vegetables well. Purée them together through a food mill.
4. Add the cream and butter and mix to combine. Adjust the consistency by adding cream as desired. Season the mixture with salt and white pepper and serve hot.
Yield: 2 quarts
1 1/2 pounds russet potatoes
8 fluid ounces heavy cream, hot
4 ounces butter, melted
salt and pepper, to taste
Servings: 16
1. Peel the parsnips and potatoes, and cut into large pieces of approximately the same size.
2. Boil the vegetables separately in salted water until tender.
3. Drain the vegetables well. Purée them together through a food mill.
4. Add the cream and butter and mix to combine. Adjust the consistency by adding cream as desired. Season the mixture with salt and white pepper and serve hot.
Yield: 2 quarts
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