Parsnip Potato Puree
Nb persons: 6
Yield:
Preparation time: 40 minutes
Total time: 1:20
Source:
| 1 head | garlic |
| 1 | bay leaf |
| 1 1/2 pounds | parsnips, peeled and cut in half |
| 1 1/2 pounds | russet potatoes, peeled and quartered |
| 1 stick | butter, softened |
| 1 cup | heavy cream |
| 1/2 cup | grated Parmesan |
| Paprika | |
| Salt and pepper |
Preheat oven to 400 degrees. Cut top 1/3 off of the top of the garlic, place it on a square of aluminum foil and drizzle with olive oil. Wrap tightly in foil and bake until soft, about 30 minutes.
Turn oven to 300 degrees.
Bring a large pot of water with bay leaf, parsnips and potatoes to a boil. Cook vegetables until tender, about 20 minutes. Drain vegetables And return to warm pot. Using electric beaters, mash up vegetables and garlic and then beat in butter and cream. Season to taste and transfer to a casserole dish and create peaks with a spoon. Top with grated Parmesan and paprika. Bake for 30 minutes and brown under broiler.
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