Parsley Root And Pureed Potatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Potatoes, Vegetables | 6 | Servings | |
INGREDIENTS
| 9 | Potatoes* | |
| 6 | Or 7 parsley roots, trimmed | |
| and scraped | ||
| 2 | t | Salt |
| 3/4 | c | Milk |
| 3/4 | c | Half-and-half |
| 3 | T | Butter |
| 1 | t | Pepper |
| 3/4 | c | Minced parsley |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 316
Calories From Fat: 59
Total Fat: 6.7g
Cholesterol: 17.7mg
Sodium: 813.7mg
Potassium: 1435.9mg
Carbohydrates: 58g
Fiber: 7.4g
Sugar: 4.1g
Protein: 7.8g