Parsnip, Chive & Buttermilk Purée

Prep time: 15min
Total time: 50min
Serves 8
3/4 lb
baking potatoes, peeled and chopped
375 g
3 lb
parsnips, peeled, halved and cut into thick slices
1.5 kg
1 1/2 cups
buttermilk
375 mL
1/3 cup
Cream Cheese
75 mL
3/4 tsp
each salt and pepper
4 mL
3 tbsp
chopped fresh Thyme
45 mL
1/3 cup
chopped fresh Chives, plus more for garnish
75 mL
1/8 of the recipe
calories
170
fat
3.5 g
saturated fat
2 g
carbs
30 g
protein
4 g
cholestrol
10 mg
fibre
5 g
sodium
220 mg

Directions

  1. Bring potatoes to boil in a large pot of salted water. Cover and cook, 10 min. Stir in parsnips, cover and cook until very tender, about 20 min. Drain vegetables.

  2. Transfer vegetables to a food processor, blender or a pot if using a hand-held blender. Process with buttermilk, cream cheese, salt, pepper, thyme and chives until smooth and creamy. Transfer to serving bowl. Garnish with additional fresh chopped chives, if desired.