Parsnip & Sweet Potato Purée - Cuisinart CSB800U User Manual

Parsnip & Sweet Potato Purée
Serves 6
675g parsnips, peeled and cut into 2½cm pieces
225g sweet potato, peeled and cut into 2½cm pieces
1 small onion (75g), peeled and cut into 2½cm pieces
Pinch salt
110ml cream
2 tbsp unsalted butter, cut into 2½cm pieces, room temperature
Ground white pepper
ß Place parsnips, sweet potato, and onion pieces in a small saucepan and cover with approximately 2.5cm high
of water. Add ¼ tsp salt to the water.
ß Bring to the boil over high heat, then reduce heat to medium-high and simmer until vegetables are tender,
about 10 to 15 minutes.
ß When vegetables are tender, remove from heat. Drain and return to saucepan. Add light cream and
butter. Insert the hand blender into the cooked vegetables, making certain the protective anti-splash guard is
submerged in the vegetables.
ß Blend using a gentle up-and-down motion, moving the hand blender through the pan, until ingredients are
well blended, smooth and creamy, approximately 50 to 60 seconds.
ß Season with the remaining salt and the white pepper. Serve hot. If not serving immediately, transfer purée
to a double boiler and keep warm over simmering water.
ß Tips: Change the flavour by adding a few cloves of peeled fresh garlic or slices of fresh peeled ginger to the
water when cooking. Make a healthy version by substituting chicken or vegetable stock for the light cream,
and extra virgin olive oil for the butter (do not add fresh ginger to this version).
2