Creamy Parsnip Puree


Photo: flickr user stu_spivack

Tags:

vegetable
side dish
root
tuber

Yield:

1 servings

Added:

December 17, 2009

Creator:

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Ingredients

1 pound Parsnips, sliced
1/2 pound Carrots, sliced
2 teaspoons fresh basil, chopped
1/4 cup unsalted butter
2/3 cup Heavy cream
1 dash Dry mustard
1 pinch Sugar
1 pinch Freshly grated nutmeg
Salt and freshly ground white pepper to taste

Preparation

1
In a saucepan with a steamer insert, steam parsnips and carrots over boiling water until softened.
2
Drain cooked parsnips and carrots and transfer to mixing bowl. Add basil, butter, cream, mustard, sugar, nutmeg and salt and pepper. Beat with electric mixer until smooth.

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