German cuisine · Vegetable Dishes

Parsnip Purée

Velvety purée of parsnips and floury potatoes with butter, cream and a hint of nutmeg.

Ingredients · for 4 servings

• 600 g parsnips
• 400 g floury potatoes
• 60 g butter
• 150 ml cream
• 100 ml milk
• 1 pinch nutmeg
• 1 tsp lemon juice
• Salt, pepper

Instructions

1. Peel the parsnips, cut out the woody core from thick ones and cut everything into 3 cm pieces; peel the potatoes and cut the same way.
2. Put both together in salted water and cook for 20–25 min., until the pieces offer no resistance to a fork.
3. Warm the cream and milk in a small pot, but do not let it boil.
4. Drain the vegetables, let them steam off uncovered for 2 min., then press through a potato ricer.
5. Stir in the butter in small pieces and gradually work in the hot cream-milk until a smooth, silky purée forms – do not use a blender, or it will turn gluey.
6. Season with salt, pepper, nutmeg and lemon juice, and serve immediately as a side to roasts or vegetables.