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SIDE DISHES
Parsnip & Sweet Potato Purée
This creamy side dish goes well with rack of lamb or roast turkey.
Makes 3 cups (750 ml) / 6 half-cup (125 ml) servings
1
1
⁄2 pounds (750 g) parsnips, peeled and cut into
3
⁄4- to 1-inch (1.9 - 2.5 cm) pieces
1
⁄2 pound (227 g) sweet potato, peeled and cut into
3
⁄4- to 1-inch (1.9 - 2.5 cm) pieces
1 small onion (3 ounces [90 g]), peeled and cut into
3
⁄4- to 1-inch (1.9 - 2.5 cm) pieces
1
⁄2 teaspoon (2 ml) kosher salt
1
⁄2 cup (125 ml) half-and-half or light cream
2 tablespoons (30 ml) unsalted butter, cut into
1
⁄2-inch pieces,
room temperature
1
⁄8 teaspoon (0.5 ml) freshly ground white pepper
Place parsnips, sweet potato, and onion pieces in a 3-quart (3 L)
nonreactive saucepan and cover with water by 1 inch (2.5 cm). Add
1
⁄4
teaspoon (1 ml) of the salt to the water. Bring to the boil over high heat,
then reduce heat to medium-high and simmer until vegetables are
tender, about 10 to 15 minutes.
When vegetables are tender, remove from heat. Drain and return to
cooking pan. Add half-and-half and butter. Insert the Cuisinart
®
Smart
Stick
®
into the cooked vegetables, making certain the protective guard
is submerged in the vegetables. Blend, using a gentle up-and-down
motion, moving the hand blender through the pan, until ingredients
are well blended, smooth and creamy, about 50 to 60 seconds. Season
with the remaining
1
⁄4 teaspoon (1 ml) salt and the white pepper. Serve
hot. If not serving immediately, transfer purée to a double boiler and
keep warm over simmering water.
Tips:
Change the flavor by adding a few cloves of peeled fresh garlic or slices
of fresh peeled ginger to the water when cooking.
Make a heart-healthy version by substituting chicken or vegetable stock
for the half-and-half, and extra virgin olive oil for the butter
(do not add fresh ginger to this version).
Nutritional information per
1
⁄
2
-cup (125 ml) serving:
Calories 170 (21% from fat) • carb. 33g • pro. 2g • fat 4g • sat. fat 2g
• chol. 10mg • sod. 81mg • calc. 52mg • fiber 6g
15