Parsnip, Potato and Turnip Puree added to My Recipes successfully.
Category
Sides
Servings
12
Prep Time
15 minutes
Cook Time
30 minutes
This tasty, lighter version of mashed potatoes is superb topped with crisp-fried onions.
Credits
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz
Author:Dining In
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Ingredients
3 tablespoons Nutola Cottonseed Oil or margarine
1 and 1/4 cups finely chopped onion
1 and 1/2 pounds parsnips, cut into small cubes
3 pounds potatoes, cut into small cubes
1 pound turnips, cut into small cubes
2 cloves garlic , chopped or 2 cubes frozen garlic
2 cups Manischewitz Chicken Broth
2 tablespoons Gefen Mayonnaise
Gefen Table Salt, to taste
black pepper, to taste
Puree
Directions
Heat oil or margarine in large pot over medium heat. Add onion; Sauté until soft, about five minutes.
Add parsnips, potatoes, and turnips; stir five minutes. Add garlic; stir one minute. Add chicken soup; bring to a boil.
Cover; reduce heat to medium-low. Simmer until vegetables are tender, about 15–20 minutes.
Using slotted spoon, transfer vegetables to large bowl; reserve soup. Add mayonnaise to vegetables.
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.
Season with salt and pepper.
Recipe Note
Note: This recipe provided with permission from kosher.com.
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