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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Melt 2 T butter in a large saucepan over medium heat. Add leeks, and cook,
stirring unitl softened, about 4 minutes. Add parsnips, and cook,
stirring occasionally, until they begin to soften, about 5 minutes more.
Add potatoes and 3 cups cold water; bring to a boil. Cover and reduce heat
to a gentle simmer. Cook until parsnips and potatoes are very tender and
begin to fall apart, about 20 minutes.
Drain in a colander. Press hot parsnips and potatoes through a ricer back
into saucepan over low heat. (Alternatively, mash by hand.) Add remaining
2 T butter and milk, and combine well. Season with salt and pepper, and
serve.
Contributor: Martha Stewart Living December 2000
Ingredients:
1/4 Cup(s) butter
2 leeks; sliced
1 Pound(s) parsnips; roughly chopped
1 Pound(s) idaho russett potatoes; roughly chopped
137/4377 Gallon(s) milk
1 salt and pepper |
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