Purée of Potatoes and Parsnips

Ingredients Edit

• 3 parsnips
• 2 russet potato
• ½ onion
• 2 garlic clove
• 1 quart water
• salt
• fresh ground black pepper

Directions Edit

1. Place parsnips, potatoes, onion and garlic in saucepan.
2. Add cold water; cover.
3. Bring to a boil, cook until vegetables are tender (about 20 minutes); drain.
4. Puree with hand-held blender or mash with a potato ricer.
5. Season to taste with salt and pepper.