Fall means candy, pumpkins, apples, squash and tons of root vegetables. This mashed sweet potato and parsnip puree is as simple as it gets. Cubed sweet potatoes and parsnips are cooked until tender and seasoned with thyme and nutmeg. You can save this recipe for the holidays but I really suggest making it beforehand because it is truly that delicious.
Parsnip and Sweet Potato Puree
2 to 3 large sweet potatoes, peeled and cubed*
5 to 6 medium sized parsnips, peeled and diced*
3/4 stick unsalted butter, room temperature
1 cup milk
1/4 cup cream
1 tsp fresh thyme leave, finely minced
1/8 tsp freshly grated nutmeg
kosher salt and freshly ground black pepper, to taste
Step 1: Place the cubed sweet potatoes and parsnips in a large pot. Cover with cold water and place on the stove. Heat the pot over medium high heat and bring to a boil. Cook until potatoes and parsnips are fork tender, about 20 minutes.
Step 2: Drain the vegetables and place them back into the pot. This step will remove any excess moisture. Add the butter, nutmeg and thyme to the pot. Using a potato masher, smash the ingredients together adding the cream and milk in 1/4 cup increments until well combined. If you a smoother texture, puree the vegetables using a immersion blender or food mill.
Step 3: Season the mash with salt and pepper to desired flavoring. Serve hot with a roasted chicken or pot roast.
*Note: To the best of your ability, try to cut the sweet potato and parsnips to roughly the same size so that they will cook evenly.