Sweet Potato and Parsnip Puree

3 Reviews

Prep: 15 min
Cook: 15 min
Ready In: 30 min

“Tired of the usual mashed potatoes? Try this fabulous puree that combines sweet potatoes and parsnips seasoned with butter, brown sugar, black pepper and chives.” - by Campbell's Kitchen

Ingredients

2 large sweet potatoes, peeled and cut into 1/2 inch pieces
4 medium parsnips, peeled and cut into 1/4-inch slices
1/4 cup Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic), heated
2 tablespoons butter
2 tablespoons packed brown sugar
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives
Additional fresh chives for garnish

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Directions

Place the potatoes and parsnips in a 4-quart saucepan. Add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Drain the vegetables well in a colander.
Place the vegetables, broth and butter into a food processor. Cover and process until the mixture is smooth. Add the brown sugar, black pepper and chopped chives. Cover and process until the mixture is just combined. Garnish with the additional chives.

Nutrition

Amount Per Serving (4 total)

Calories
378 cal
19%

Fat
6.3 g
10%

Carbs
77.7 g
25%

Based on a 2,000 calorie diet

Reviews (3)

Rate This Recipe

cookie101x

Feb. 14, 2012

"I used almond milk instead of the broth and omitted the green onions, used a potato masher and hand mixer instead of food processor. This is pretty tasty, my husband loved it, I liked it, but I think ..." See moreparsnips might be a bit too horseradishy for me (I've never had them before). But overall a yummy and easy recipe!"