- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 8
Ingredients
- 3/4 375
- baking potatoes, peeled and chopped
- 3 1.5
- parsnips, peeled, halved and cut into thick slices
- 1 1/2 375
- buttermilk
- 1/3 75
- cream cheese
- 3/4 4
- each salt and pepper
- 3 45
- chopped fresh thyme
- 1/3 75
- chopped fresh chives, plus more for garnish
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.
Nutrition Facts
- Nutrition Description:
- 1/8 of the recipe
- Calories:
- 170
- Fat:
- 3
- Saturated Fat:
- 2
- Carbs:
- 30
- Fibre:
- 5
- Cholesterol:
- 10 mg
- Protein:
- 4
- Sodium:
- 220 mg
