Sweet Potato-Parsnip Puree
Recipe: #2744
November 18, 2011
Categories: Side Dishes, Sweet Potato/Yam, 5 Ingredients Or Less, Christmas, Thanksgiving, more
"A nice change from mashed potatoes. If you don't have tahini, use sesame oil."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (195.8 g)
- Calories 144
- Total Fat - 0.6 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 31.1 mg
- Total Carbohydrate - 33.3 g
- Dietary Fiber - 6.2 g
- Sugars - 5.9 g
- Protein - 3.1 g
- Calcium - 43 mg
- Iron - 1.3 mg
- Vitamin C - 24.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Peel sweet potatoes and parsnips; cut into chunks.
Step 2
Place in large saucepan and just cover with water. Bring to a boil over high heat; reduce heat to medium and continue cooking until just soft, not mushy! (about 10 minutes).
Step 3
Drain; place in food processor and puree.
Step 4
Put puree back into saucepan; mix in the cumin and tahini (or oil). Reheat over medium-low heat, stirring occasionally, for 10 minutes.
Step 5
Serve.
Tips
No special items needed.
3 Reviews
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