Description
Indulge in the comfort of this creamy parsnip and potato dish, where sweet parsnips blend seamlessly with starchy potatoes for a velvety texture that warms the soul. With hints of onion and garlic, this delightful recipe is perfect for any gathering or cozy dinner at home. Serve it as a side or enjoy it on its own; its rich flavors will leave everyone craving more.
Ingredients
Scale
- 2 cups parsnips (peeled and chopped)
- 2 cups potatoes (peeled and chopped, preferably Russets)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh herbs (for garnish)
Instructions
- Prepare vegetables: Peel and chop parsnips and potatoes into uniform pieces. Dice the onion and mince the garlic.
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion and sauté until translucent, then stir in garlic for another minute.
- Cook vegetables: Add parsnips and potatoes to the pot. Cover with vegetable broth, bring to a boil, then reduce heat and simmer until tender (about 20 minutes).
- Blend: Remove from heat and puree the mixture until smooth using an immersion blender or regular blender.
- Stir in cream: Return to low heat, gradually mix in heavy cream, seasoning with salt and pepper.
- Serve: Transfer to bowls, garnish with fresh herbs, and enjoy warm.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 45mg
Keywords: For extra richness, stir in grated Parmesan cheese just before serving. To make it vegan-friendly, substitute heavy cream with coconut milk and use olive oil instead of butter.