Make a light mashed potato and parsnip. This one at first an unusual look for such a side dish will give the root crop potato puree light sweetness and delicate spicy aroma. Besides mashed potatoes, on a third consisting of parsnips will become much more useful than usual and enriched with fiber, reduced calorie dishes. This is mashed potatoes It is prepared in the same way as the usual crush. Chop vegetables pieces, boil and grind or crush, seasoning with cream and butter. Sprinkle with fresh chives and serve. Mashed potatoes it will remain traditional in appearance, but its taste will become new and интересным. 
Time: 50 мин. Complexity: easy Servings: 4 – 6 Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1.8 kg potato
- 0.9 kg parsnip
- 1 tbsp. fat cream
- 55 gr. butter
- 2 tbsp. l chopped chives
Recipes with similar ingredients: potato, parsnip root, chives, cream
Recipe preparation:
- Peel and chop the potatoes and parsnips into the same pieces. Put them in a large pot, fill with cold water and add a large pinch of salt. Bring to a boil and cook on simmer until the vegetables are soft, about 20-30 minutes.
- Meanwhile, in a small saucepan, simmer cream and butter. When vegetables are ready, drain well water. Place a pot of vegetables over medium heat. Neatly mix to evaporate the remaining water; be careful to vegetables are not burnt.
- While the potatoes and parsnips are still warm, squeeze them through Press mashed potatoes or rub through a mashed sieve into a bowl. Add a little warm cream and beat with a wooden spoon until the potatoes won’t get lush. Salt, pepper and gently stir chives. Serve immediately.
