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Parsnip Potato Puree Recipe

Nutrition per serving    (USDA % daily values)
CAL
481
FAT
106%
CHOL
51%
SOD
20%

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Ingredients for 6 servings

1/2 cup grated Parmesan

1 bay leaf

1 1/2 pounds parsnips, peeled and cut in half

1 1/2 pounds russet potatoes, peeled and quartered

Salt and pepper

1 stick butter, softened

Paprika

1 cup heavy cream

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