Side Pannel
Parsley Root and Pureed Potatoes
Parsley Root and Pureed Potatoes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Potatoes, Vegetables
Ingredients List
- 9 md Potatoes*
- 6 Or 7 parsley roots, trimmed
- -and scraped
- 2 ts Salt
- 3/4 c Milk
- 3/4 c Half-and-half
- 3 tb Butter
- 1 ts Pepper
- 3/4 c Minced parsley
Directions
*preferably a boiling type such as white rose, red rose or Yukon Gold
Cut potatoes (peeled or unpeeled) into 4 or 5 pieces. Peel parsley roots
and cut into 1-inch pieces. Put potatoes and parsley root in a saucepan;
cover generously with water. Add 1 teaspoon of the salt and bring to a
boil. Reduce to a simmer and cook until potatoes are easily pierced with
tines of a fork, about 15 minutes. Drain. Return vegetables to saucepan.
Combine milk and half-and-half and add about 1/4 cup of the mixture to the
hot vegetables. Mash, adding remaining milk mixture a little at a time
until potatoes reach the consistency you want. Stir in butter, remaining
salt and the pepper. Garnish with parsley.
Serves 6 to 8.
Cut potatoes (peeled or unpeeled) into 4 or 5 pieces. Peel parsley roots
and cut into 1-inch pieces. Put potatoes and parsley root in a saucepan;
cover generously with water. Add 1 teaspoon of the salt and bring to a
boil. Reduce to a simmer and cook until potatoes are easily pierced with
tines of a fork, about 15 minutes. Drain. Return vegetables to saucepan.
Combine milk and half-and-half and add about 1/4 cup of the mixture to the
hot vegetables. Mash, adding remaining milk mixture a little at a time
until potatoes reach the consistency you want. Stir in butter, remaining
salt and the pepper. Garnish with parsley.
Serves 6 to 8.
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