Free Recipe Parsley Root and Pureed Potatoes
Recipe Type: P Recipes
Recipe Preparation: boil
Cooking Ingredients for Parsley Root and Pureed Potatoes Recipe
9 md Potatoes*
6 Or 7 parsley roots, trimmed
-and scraped
2 ts Salt
3/4 c Milk
3/4 c Half-and-half
3 tb Butter
1 ts Pepper
3/4 c Minced parsley
Parsley Root and Pureed Potatoes Preparation
*preferably a boiling type such as white rose, red rose or Yukon Gold Cut potatoes (peeled or unpeeled) into 4 or 5 pieces. Peel parsley roots and cut into 1-inch pieces. Put potatoes and parsley root in a saucepan; cover generously with water. Add 1 teaspoon of the salt and bring to a boil. Reduce to a simmer and cook until potatoes are easily pierced with tines of a fork, about 15 minutes. Drain. Return vegetables to saucepan. Combine milk and half-and-half and add about 1/4 cup of the mixture to the hot vegetables. Mash, adding remaining milk mixture a little at a time until potatoes reach the consistency you want. Stir in butter, remaining salt and the pepper. Garnish with parsley. Serves 6 to 8. The San Francisco Chronicle, November 15, 1995 Posted to MM-Recipes Digest V4 #194 by Linda Place <placel@worldnet.att.net> on Jul 27, 1997
Cooking Temperature:
Recipe Serves: 6
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