Cuisinart CSB-75 Instructions and Recipes - Page 15

SIDE DISHES, Parsnip & Sweet Potato Purée - ad

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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 11⁄2 pounds parsnips, peeled and cut into 3⁄4- to 1-inch pieces 1⁄2 pound sweet potato, peeled and cut into 3⁄4- to 1-inch pieces 1 small onion (3 ounces), peeled and cut into 3⁄4- to 1-inch pieces 1⁄2 teaspoon kosher salt 1⁄2 cup half-and-half or light cream 2 tablespoons unsalted butter, cut into 1⁄2-inch pieces, room temperature 1⁄8 teaspoon freshly ground white pepper Put parsnips, sweet potato, and onion pieces in a 3-quart nonreactive saucepan and cover with water by 1 inch. Add 1⁄4 teaspoon of the salt to 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 hand blender into the cooked vegetables, making certain the protective guard is submerged in the vegetables. Blend on Low, 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 1⁄4 teaspoon salt and the white pepper. Serve hot. If OPUTFSWJOHJNNFEJBUFMZ USBOTGFSQVSÊFUPBEPVCMFCPJMFSBOELFFQ 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). Nutritional information per 1⁄DVQTFSWJOH $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSH 15

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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
±
2
pounds parsnips, peeled and cut into
3
±
4
- to 1-inch pieces
1
±
2
pound sweet potato, peeled and cut into
3
±
4
- to 1-inch pieces
1
small onion (3 ounces), peeled and cut into
3
±
4
- to
1-inch pieces
1
±
2
teaspoon kosher salt
1
±
2
cup half-and-half or light cream
2
tablespoons unsalted butter, cut into
1
±
2
-inch pieces,
room temperature
1
±
8
teaspoon freshly ground white pepper
Put parsnips, sweet potato, and onion pieces in a 3-quart nonreactive
saucepan and cover with water by 1 inch. Add
1
±
4
teaspoon of the salt to
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 hand blender into
the cooked vegetables, making certain the protective guard is sub-
merged in the vegetables. Blend on Low, 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
1
±
4
teaspoon salt and the white pepper. Serve hot. If
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).
Nutritional information per
1
/