POTATO PARSNIP PURéE

Potato Parsnip Purée image

Yield Makes 8 to 10 servings

Number Of Ingredients 8

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2 pounds parsnips, peeled and cut into 1-inch pieces
2 pounds russet (baking) potatoes, peeled and cut into 2-inch pieces
1 tablespoon plus 1/2 teaspoon salt
1 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
1/4 teaspoon black pepper
Special Equipment
a potato ricer or a food mill fitted with medium disk

Steps:

Cover parsnips and potatoes with cold water by 1 inch in a 6- to 8-quart pot, then add 1tablespoon salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.
Meanwhile, bring cream, butter, pepper, and remaining 1/2 teaspoon salt to a simmer in 4-quart heavy pot over moderate heat.
Drain vegetables in a colander. Force warm vegetables through ricer into cream mixture, then stir to combine well.