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Potato Parsnip Purée

8 faves
More from this source
Epicurious
Related tags
sides gluten free vegetarian thanksgiving
Nutrition per serving    (USDA % daily values)
CAL
328
FAT
55%
CHOL
28%
SOD
33%

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Ingredients for 8 servings

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

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