Garlic-Potato Parsnip Puree Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
464
FAT
91%
CHOL
41%
SOD
37%

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Ingredients for 6 servings

1 head garlic, top 1/3 removed to expose the tops of the cloves

3/4 cup heavy cream

2 teaspoons extra virgin olive oil

1 1/2 pounds parsnips, peeled and cut into 1-inch pieces

1/2 teaspoon white pepper

1 stick butter, softened

1 teaspoon salt

2 pounds russet or Idaho potatoes, peeled and cut into 1-inch pieces

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