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Sweet Potato-Parsnip Puree

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“A nice change from mashed potatoes. For variety, use yams instead of sweet potatoes; or rutabagas instead of parsnips. If you don't have tahini, use sesame oil”
READY IN:
35mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Peel sweet potatoes and parsnips; cut into chunks.
  2. Place in large saucepan and just cover with water.
  3. Bring to a boil over high heat; reduce heat to medium and continue cooking until just soft, not mushy! (about 10 minutes).
  4. Drain; place in food processor and puree.
  5. Put puree back into saucepan; mix in the cumin and tahini (or oil) .
  6. Reheat over medium-low heat, stirring occasionally, for 10 minutes.
  7. Serve.

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