Parsnips And Potato Mash - Thermador PROFESSIONAL Series Recipes

PARSNIPS AND
POTATO MASH
INGREDIENTS
6 medium-sized potatoes
3 parsnips
½ onion
3 tbsp. butter
1 cup milk
Salt
Nutmeg
Peel and dice the potatoes. Place in the perforated baking pan.
Peel and finely dice the parsnips and onion, then briefly sweat in hot butter. Transfer
into the baking pan and pour the milk over. Cook until soft below the potatoes, as
indicated.
Then, while the potatoes and parsnips are still hot, press through a potato ricer
into a bowl and stir with a whisk until smooth. Season with salt and freshly grated
nutmeg and serve.
KITCHEN TIP:
To select parsnips, choose vegetables that are smooth-skinned and heavy for their
size.
Serves 4
SIDE DISHES, VEGETARIAN DISHES
SETTINGS
STEAM, 210°– 212ºF
Potatoes
25 – 30 minutes
Perforated Pan
Parsnips
20 – 25 minutes
Baking Pan
3 3
1 1
AND CASSEROLES
26