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Receta Parsley Root And Pureed Potatoes

by Global Cookbook

Ingredientes

9 med Potatoes* 6 x Or possibly 7 parsley roots, trimmed and scraped 2 tsp Salt 3/4 c. Lowfat milk

3/4 c. Half-and-half 3 Tbsp. Butter 1 tsp Pepper 3/4 c. Chopped parsley

Direcciones

1. Preferably a boiling type such as white rose, red rose or possibly Yukon Gold
2. Cut potatoes (peeled or possibly unpeeled) into 4 or possibly 5 pcs. Peel parsley roots and cut into 1-inch pcs. Put potatoes and parsley root in a saucepan; cover generously with water. Add in 1 tsp. of the salt and bring to a boil. Reduce to a simmer and cook till potatoes are easily pierced with tines of a fork, about 15 min. Drain. Return vegetables to saucepan.
3. Combine lowfat milk and half-and-half and add in about 1/4 c. of the mix to the warm vegetables. Mash, adding remaining lowfat milk mix a little at a time till potatoes reach the consistency you want. Stir in butter, remaining salt and the pepper. Garnish with parsley.
4. Serves 6 to 8.

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