Cuisinart Smart Stick CSB-76 Series Instruction/Recipe Booklet page 15

SIDE DISHES
Parsnip & Sweet Potato Purée
This creamy side dish goes well with rack of lamb or roast turkey.
Makes 3 cups / 6 half-cup servings
⁄
1
1 pounds parsnips, peeled and cut into
2
⁄
1
pound sweet potato, peeled and cut into
2
1 small onion (3 ounces), peeled and cut into
1-inch pieces
⁄
1
teaspoon kosher salt
2
⁄
1
cup half-and-half or light cream
2
2 tablespoons unsalted butter, cut into
room temperature
⁄
1
teaspoon freshly ground white pepper
8
Place parsnips, sweet potato, and onion pieces in a 3-quart nonreactive
saucepan and cover with water by 1 inch. Add
the water. Bring to the boil over high heat, then reduce heat to medium-
high and simmer until vegetables are tender, about 10 to 15 minutes.
When vegetables are tender, remove from heat. Drain and return to
cooking pan. Add half-and-half and butter. Insert the Cuisinart
®
Stick into the cooked vegetables, making certain the protective guard
is submerged in the vegetables. Blend, using a gentle up-and-down
motion, moving the hand blender through the pan, until ingredients
are well blended, smooth and creamy, about 50 to 60 seconds. Season
with the remaining
not serving immediately, transfer purée to a double boiler and keep
warm over simmering water.
Tips:
Change the flavor by adding a few cloves of peeled fresh garlic or slices
of fresh peeled ginger to the water when cooking.
Make a heart-healthy version by substituting chicken or vegetable stock
for the half-and-half, and extra virgin olive oil for the butter
(do not add fresh ginger to this version).
Calories 170 (21% from fat) • carb. 33g • pro. 2g • fat 4g • sat. fat 2g
⁄
1
teaspoon salt and the white pepper. Serve hot. If
4
Nutritional information per
• chol. 10mg • sod. 81mg • calc. 52mg • fiber 6g
⁄
3
- to 1-inch pieces
4
⁄
3
- to 1-inch pieces
4
⁄
3
- to
4
⁄
1
-inch pieces,
2
⁄
1
teaspoon of the salt to
4
⁄ -cup serving:
1
2
®
Smart
15