Parsnip Potato And Turnip Puree Food

PARSNIP, POTATO AND TURNIP PUREE

Steps:

• Heat oil or margarine in large pot over medium heat. Add onion; Sauté until soft, about five minutes.
• Add parsnips, potatoes, and turnips; stir five minutes. Add garlic; stir one minute. Add chicken soup; bring to a boil.
• Cover; reduce heat to medium-low. Simmer until vegetables are tender, about 15-20 minutes.
• Using slotted spoon, transfer vegetables to large bowl; reserve soup. Add mayonnaise to vegetables.
• Using a potato masher, mash vegetables to a smooth puree. Add two tablespoons soup to pureed vegetables. You may add additional soup, to reach desired creamy consistency.
• Season with salt and pepper.

PARSNIP, POTATO, AND TURNIP PUREE

Steps:

• Melt 3 tablespoons butter with oil in large pot over medium heat. Add onion; sauté until soft, about 5 minutes. Add parsnips, potatoes, and turnips; stir 4 minutes. Add garlic; stir 1 minute. Add broth; bring to boil. Cover; reduce heat to medium-low. Simmer until vegetables are tender, about 15 minutes.
• Using slotted spoon, transfer vegetables to large bowl. Pour cooking broth into small bowl; reserve. Add cream cheese to vegetables. Using electric mixer, beat vegetables to smooth puree. Add 2 tablespoons butter-oil mixture from top of broth to vegetables. Stir in 2 tablespoons dill. Season with salt and pepper.
• Butter 11 x 7 x 2-inch glass baking dish. Transfer puree to prepared dish. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Melt 3 tablespoons butter in small skillet over medium heat. Add panko and stir until golden brown, about 2 minutes. DO AHEAD: Can be made 1 day ahead. Cool and store airtight at room temperature.
• Position rack in top third of oven; preheat to 350°F. Sprinkle panko mixture over vegetable puree. Bake until top is brown, about 15 minutes (25 minutes if chilled). Sprinkle with 2 tablespoons dill.

SWEET POTATO AND PARSNIP PUREE

Steps:

• Place the potatoes and parsnips in a 4-quart saucepan. Add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Drain the vegetables well in a colander.
• Place the vegetables, broth and butter into a food processor. Cover and process until the mixture is smooth. Add the brown sugar, black pepper and chopped chives. Cover and process until the mixture is just combined. Garnish with the additional chives.

PARSNIP POTATO PUREE

Steps:

• Put the parsnips and potatoes in a large saucepan and cover with about 2 inches of water. Season the water generously with salt - TASTE IT to make sure the water is seasoned appropriately.
• Bring the water to a boil and reduce to a simmer. Cook the parsnips and potatoes until they are fork tender, about 30 minutes.
• In a small saucepan, bring the heavy cream to a boil. Turn off the heat and reserve.
• Drain the parsnips and potatoes and pass through a food mill.
• Toss in a couple of pats of cold butter and about 1/2 of the hot heavy cream. Stir vigorously to combine. Repeat the process with the remaining butter and heavy cream. Taste and adjust the seasoning if needed.

SWEET-POTATO AND PARSNIP PURéE

Steps:

• Bring a large saucepan of salted water to a boil. Add potatoes and parsnips and boil gently until tender, about 12 minutes. Drain well and transfer to a food processor.
• Add butter and purée until smooth. Add milk, brown sugar, and salt and blend well. Season with pepper.

PARSNIP AND POTATO PUREE

Steps:

• Peel and core the parsnips. Cut them in one-and-a-half-inch pieces and simmer in boiling water until tender.
• 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.

TURNIP AND POTATO PUREE

Steps:

• Boil the potatoes and the turnips in separate saucepans until they are tender. Drain and puree with a potato masher or a food mill. Season to taste with salt and pepper.
• Place the butter in one of the saucepans and melt over low heat. Add the turnip-potato puree. Mix the butter in and correct the seasoning.

PARSNIP-AND-POTATO PUREE

Steps:

• In a large pot of boiling, salted water, cook the parsnips and potatoes until tender, 25 to 30 minutes. Drain, reserving 1/2 cup cooking water. Return the vegetables to the pot. Add the milk, sour cream and 4 tablespoons butter.
• Using a food processor and working in batches, puree the parsnip mixture, adding the reserved cooking water to thin the consistency as desired; season with salt. Serve with the remaining tablespoon butter melted on top.

CAULIFLOWER & PARSNIP PUREE

Steps:

• Peel the parsnips and chop into even sized chunks. Put in a large pot and bring to a boil.
• Boil for 10mins and add the cauliflower.
• Cook for 10 more minutes.
• In the meantime, sauté the onion and garlic in a small pat of butter until they are translucent.
• Drain the cauliflower and parsnips and put into a blender.
• Add the onion and garlic, remaining butter, horseradish and milk to the blender.
• Puree until smooth. If it's too thick add a bit more milk.
• Season with salt and pepper.
• If it needs more zip add a bit more horseradish.

TRIO OF MASHED ROOTS (PARSNIP, TURNIP AND CARROT)

Steps:

• Place carrots, parsnips, and turnips into a pot and cover with cold, lightly salted water. Bring to a boil and cook until a fork easily breaks apart the vegetables, about 25 minutes; drain. Return vegetables to the pot.
• Mix butter, cream, nutmeg, cayenne pepper, salt, and black pepper into vegetables; roughly mash together with a potato masher until vegetables are broken down but individual colors are still visible.