Cuisinart HB154PCJU, Instructions Manual

Page: 28 / 40

2
Parsnip
&
Sweet Potato Purée
Serves 6
675g parsnips, peeled and cut into 1-2½cm pieces
225g sweet potato, peeled and cut into 1-2½cm pieces
1 small onion (75g), peeled and cut into1-2½cm pieces
Pinch salt
110ml cream
2 tbsp unsalted butter, cut into 2½cm pieces, room temperature
Ground white pepper
ß
Place parsnips, sweet potato, and onion pieces in a small saucepan and cover with approximately
2½cm high of water. Add salt to the water.
ß
Bring to the boil over high heat, then reduce heat to medium-high and simmer until vegetables
are tender, approximately 10 to 15 minutes.
ß
When vegetables are tender, remove from heat. Drain and return to saucepan. Add cream and
butter. Insert the hand blender into the cooked vegetables, ensuring the protective anti-splash
guard is submerged in the vegetables.
ß
Blend using a gentle up-and-down motion, moving the hand blender through the pan, until
ingredients are well blended, smooth and creamy, approximately 50 to 60 seconds.
ß
Season with the remaining salt and the white pepper. Serve hot. If not serving immediately,
transfer purée to a double boiler and keep warm over simmering water.
ß
Tips
: Change the flavour by adding a few cloves of peeled fresh garlic or slices of fresh peeled
ginger to the water when cooking. Make a healthy version by substituting chicken or vegetable
stock for the light cream and extra virgin olive oil for the butter (do not add fresh ginger to this
version).