CSB-75 INSTRUCTION/ RECIPE BOOKLET

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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 / 6 half-cup servings

⁄2 pounds parsnips, peeled and cut into

⁄4- to 1-inch pieces

⁄2 pound sweet potato, peeled and cut into

⁄4- to 1-inch pieces

1 small onion (3 ounces), peeled and cut into

⁄4- to

1-inch pieces

⁄2 teaspoon kosher salt

⁄2 cup half-and-half or light cream

2 tablespoons unsalted butter, cut into

⁄2-inch pieces,

room temperature

⁄8 teaspoon freshly ground white pepper

Put parsnips, sweet potato, and onion pieces in a 3-quart nonreactive

saucepan and cover with water by 1 inch. Add

⁄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 hand blender into

the cooked vegetables, making certain the protective guard is sub-

merged in the vegetables. Blend on Low, 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

⁄4 teaspoon salt and the white pepper. Serve hot. If

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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

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INSTRUCTION/ RECIPE BOOKLET - Page 15