Sweet Potato and Parsnip Puree
Recipe from
Swanson Broth & Stock
Tired of the usual mashed potatoes? Try this fabulous puree that combines sweet potatoes and parsnips seasoned with butter, brown sugar, black pepper and chives.
Servings:
4
Prep Time:
15 mins
Total Time:
30 mins
Ingredients
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2large sweet potatoes, peeled and cut into 1/2-inch pieces (about 3 cups)see savings
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4medium parsnips, peeled and cut into 1/4-inch slices (about 2 cups)see savings
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1/4 cupSwanson® Chicken Broth (Regular, Natural Goodness or Certified Organic), heatedsee savings
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2 tbsp.buttersee savings
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2 tbsp.packed brown sugarsee savings
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1/4 tsp.freshly ground black peppersee savings
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1 tbsp.chopped fresh chivessee savings
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Additional fresh chives for garnishsee savings
Directions
1.
Place the potatoes and parsnips in a 4-quart saucepan. Add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Drain the vegetables well in a colander.
2.
Place the vegetables, broth and butter into a food processor. Cover and process until the mixture is smooth. Add the brown sugar, black pepper and chopped chives. Cover and process until the mixture is just combined. Garnish with the additional chives.
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