Cuisinart CSB-76DB, CSB-76DG manual Side Dishes, Parsnip & Sweet Potato Purée

SIDE DISHES

Parsnip & Sweet Potato Purée

This creamy side dish goes well with rack of lamb or roast turkey.

Makes 3 cups / 6 half-cup servings

11⁄2 pounds parsnips, peeled and cut into 3⁄4- to 1-inch pieces

1⁄2 pound sweet potato, peeled and cut into 3⁄4- to 1-inch pieces

1small onion (3 ounces), peeled and cut into 3⁄4- to 1-inch pieces

1⁄2 teaspoon kosher salt

1⁄2 cup half-and-half or light cream

2tablespoons unsalted butter, cut into 1⁄2-inch pieces, room temperature

1⁄8 teaspoon freshly ground white pepper

Place parsnips, sweet potato, and onion pieces in a 3-quart nonreactive saucepan and cover with water by 1 inch. Add 1⁄4 teaspoon 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 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 serving:

Calories 170 (21% from fat) • carb. 33g • pro. 2g • fat 4g • sat. fat 2g

• chol. 10mg • sod. 81mg • calc. 52mg • fiber 6g

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