fbpx Parsnip, Potato And Turnip Puree | Recipes
BurgerMenu
search
search
Breakfast Appetizers Baking Breads Desserts Condiments Drinks Sides Soups Salads Snacks Mains Gluten Free
Rosh Hashanah Yom Kippur Sukkot Chanukah Passover Shavuot Nine Days Tu-Bishvat Purim Shabbat
Chef recipes Community recipes
Skill'it Competition Show Nitza, Naturally Easy Does It With Esty Wolbe Sunny Side Up with Naomi Nachman Living Full 'n Free with Rorie Weisberg BHIS with Yussi Weisz Shortcuts by Family Table New Leaf with Marla Rottenstreich Supper, Again? With Rena Tuchinsky Kosher Kids Canvas Let's Talk Kashrus Moishe Brings the Bottle Swirl Wine of the Week Uncorked with Erik Segelbaum Rosh Chodesh Club Ingredients of Inspiration Just Make It! OU and You, Kashrut Q&A Kitchen Kids Kitchen Ambush Marble and Grain Let's Bake with Mini Melanie Queen of Cakes Food Fight Competition Show
Family Health Holidays Food Living Shop
Rosh Hashanah Sukkot Shabbat Inspiration Travel Kosher Wines Family Cooking and Baking Get To Know Our Chefs Kosher News Shopping Our Favorite Finds
Brachot List About the Brachot (Blessings) on Food Parve Foods Waiting After Hard Cheese Waiting Between Meat and Milk Keeping a Kosher Kitchen Kosher Bread What is Kosher?
Close Menu
source image

Parsnip, Potato and Turnip Puree

()
Arrow
Parsnip, Potato and Turnip Puree
Meat Meat
12 Servings Serving Icon
45 Minutes Preferences Icon
Easy Easy
Allergens info-icon
Contains
- Egg
Diets info-icon
- Gluten Free

Print icon
Pinterest Whats app icon
This tasty, lighter version of mashed potatoes is superb topped with crisp-fried onions.

Directions

Prepare the Puree

1. Heat oil or margarine in large pot over medium heat. Add onion; Sauté until soft, about five minutes.
2. Add parsnips, potatoes, and turnips; stir five minutes. Add garlic; stir one minute. Add chicken soup; bring to a boil.
3. Cover; reduce heat to medium-low. Simmer until vegetables are tender, about 15–20 minutes.
4. Using slotted spoon, transfer vegetables to large bowl; reserve soup. Add mayonnaise to vegetables.
5. Using a potato masher, mash vegetables to a smooth puree. Add two tablespoons soup to pureed vegetables. You may add additional soup, to reach desired creamy consistency.
6. Season with salt and pepper.

Credits

Photography and Styling by Chavi Feldman 

Food Prep by Chaya Ruchie Schwartz

Recipe tags


Cook it nj Cookitnj Kosher for passover Mashed potatoes Pesach
Parsnip, Potato and Turnip Puree

How Would You

Rate this recipe?

Please log in to rate

Whats App Arrow Join our "What's For Dinner"WhatsApp GroupArrow

Reviews

0 Comments
Inline Feedbacks
View all comments

Related Articles

Got Extra Latkes? Make A Potato Kugel For Shabbat!

Chanukah

Got Extra Latkes? Make A Potato Kugel For Shabbat!
Can I Puree Vegetables Without Checking for Bugs?

Shailah of the Week

Can I Puree Vegetables Without Checking for Bugs?
Got Leftover Pumpkin Puree? Here's What To Make!

Recipe Roundups

Got Leftover Pumpkin Puree? Here's What To Make!

Related Episodes

Braised Beef Shoulder and Parsnip Puree

Under The Hood

Braised Beef Shoulder and Parsnip Puree
Delicata Squash Latkes with Parsnip Yogurt Dipping Sauce

Let's Fry That

Delicata Squash Latkes with Parsnip Yogurt Dipping Sauce
Restaurant Style Cauliflower Puree

Under The Hood

Restaurant Style Cauliflower Puree

Related Recipes