Puréed Potatoes, Parsnips, and Sorrel

Name: Puréed Potatoes, Parsnips, and Sorrel
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound rather starchy potatoes (not new potatoes), peeled; 1 pound rather starchy potatoes (not new potatoes), peeled; ¾ pound parsnips (2 good-sized ones), peeled; 6 ounces sorrel, rinsed and stripped (see Preparation); 2–3 tablespoons butter; About ¾ cup heavy (or whipping) cream; Salt and pepper; Salt and pepper

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

This unusual combination of tastes—mild, starchy potato, sweet parsnip, and sour-herbal sorrel—is freshly appealing. The balance of flavors is such that none of the vegetables is in the foreground; instead the purée seems to be made of one creamy, mysterious root.

Ingredients

1 pound rather starchy potatoes (not new potatoes), peeled
¾ pound parsnips (2 good-sized ones), peeled

Europe
Americas
United Kingdom
France
Netherlands
Belgium
Russia
Hungary
United States
Holland
Side dish
Scandinavia
Vegetarian
Gluten-free
Spring
Summer
Mediterranean

Method

Cut potatoes and parsnips in large chunks. Drop into boiling salted water; cook until tender throughout—about 15 minutes.
Bunch sorrel leaves together and cut in thin strips, using a stainless-steel knife. Heat 2 tablespoons butter in a nonaluminum skillet. Add sorrel; stir over moderate heat until it forms a soft, purée-like mass—about 3–4 minutes.
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