Parsnip, Chive & Buttermilk Purée
Prep Time
Serves
Cooking Mode
¾ lb baking potatoes, peeled and chopped
3 lb parsnips, peeled, halved and cut into thick slices
1 ½ cups buttermilk
⅓ cup cream cheese
¾ tsp each salt and pepper
3 tbsp chopped fresh thyme
⅓ cup chopped fresh chives, plus more for garnish
¾ lb baking potatoes, peeled and chopped
3 lb parsnips, peeled, halved and cut into thick slices
1 ½ cups buttermilk
⅓ cup cream cheese
¾ tsp each salt and pepper
3 tbsp chopped fresh thyme
⅓ cup chopped fresh chives, plus more for garnish
Directions
1Bring potatoes and parsnips to boil in a large pot of salted water. Cover and cook until tender, 20 min. Drain.
2Transfer 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.
Disclaimer
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Personal Note
Personal Note
