Parsnip, Potato and Turnip PureeAdd To My Recipes
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
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.
Note: This recipe provided with permission from kosher.com.
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