parsnips, peeled, halved and cut into thick slices
1.5 kg
1 1/2 cups
buttermilk
375 mL
1/3 cup
cream cheese
75 mL
3/4 tsp
each salt and pepper
4 mL
3 tbsp
chopped fresh thyme
45 mL
1/3 cup
chopped fresh chives, plus more for garnish
75 mL
Directions
Step 1
Bring potatoes and parsnips to boil in a large pot of salted water. Cover and cook until tender, 20 min. Drain.
Step 2
Transfer vegetables to a food processor, blender or a pot if using a hand-held blender. Process with buttermilk, cream cheese, salt, pepper, thyme and chives until smooth and creamy. Transfer to serving bowl. Garnish with additional fresh chopped chives, if desired.
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