Recipe by Dining In

Parsnip, Potato and Turnip Puree

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Meat Meat
Easy Easy
12 Servings
Allergens

Contains

- Egg
45 Minutes
Diets

This tasty, lighter version of mashed potatoes is superb topped with crisp-fried onions.

Ingredients

Main ingredients

  • 3 tablespoons oil or margarine

  • 1 and 1/4 cups finely chopped onion

  • 1 and 1/2 pounds parsnips, cut into small cubes

  • 3 pounds potatoes, cut into small cubes

  • 1 pound turnips, cut into small cubes

  • 2 cloves garlic , chopped or 2 cubes Gefen Frozen Garlic

Directions

Prepare the Puree

1.

Heat oil or margarine in large pot over medium heat. Add onion; Sauté until soft, about five minutes.

2.

Add parsnips, potatoes, and turnips; stir five minutes. Add garlic; stir one minute. Add chicken soup; bring to a boil.

3.

Cover; reduce heat to medium-low. Simmer until vegetables are tender, about 15–20 minutes.

4.

Using slotted spoon, transfer vegetables to large bowl; reserve soup. Add mayonnaise to vegetables.

5.

Using a potato masher, mash vegetables to a smooth puree. Add two tablespoons soup to pureed vegetables. You may add additional soup, to reach desired creamy consistency.

6.

Season with salt and pepper.

Credits

Photography and Styling by Chavi Feldman  Food Prep by Chaya Ruchie Schwartz

Parsnip, Potato and Turnip Puree

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