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Ingredients
5 ounces white potatoes, peeled and cut into ¼-inch dice (2 small)
5 ounces parsnips, peeled and cut into ¼-inch dice (2 small)
¼ cup milk
Coarse sea salt or kosher salt
1 tablespoon butter
Nutritional analysis per serving
13 grams carbs; 9 milligrams cholesterol; 86 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 3 grams fiber; 209 milligrams sodium; 2 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, combine the potatoes, parsnips and milk. Add enough water to barely cover the vegetables. Season with salt, cover and heat to simmering over medium heat. Cook until the vegetables are very soft, about 15 minutes.
- Step 2
Transfer vegetables and cooking liquid to a food processor or blender and process until smooth, adding more water or milk if necessary to make mixture the consistency of a vanilla sauce. (To mash vegetables by hand, remove them with a slotted spoon to a bowl and crush to a purée using a potato masher and then stir in cooking liquid.) Adjust seasoning and whisk in the butter.
Private Notes
Comments
In the original recipe (3/2/02) this sauce was used as a bed for two small pieces of salted and peppered Chilean sea bass pan, oven roasted or pan roasted, then drizzled with chive oil.