Parsnip puree topcook.tomathouse.com
Preparation:Peel and chop 450 g (1 lb) of parsnips and 1 large potato. Place in a saucepan with 2 cloves of garlic, cover with water, add salt, and bring to a boil. Cook until soft, about 20 minutes. Set aside 0.5 cups of the cooking liquid, drain the rest, and return the vegetables to the saucepan. Add the remaining cooking liquid, 1/3 cup of sour cream, 3 tbsp (45 g) of butter, 1 tsp of salt, and nutmeg to taste. Beat with a mixer until smooth. Season with pepper to taste. Ingredients:
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