Potato – Parsnip Puree with Truffle Oil
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s), floury boilin, peeled, cut into pieces
- 500 g parsnip (s), peeled and cut into pieces
- Milk, hot, quantity depends on the type potato
- 30 g butter
- salt
- Nutmeg, freshly grated
- Oil (truffle oil)
- parsley
Print Recipe
Pin Recipe Instructions
- Cook the potatoes and parsnips in salted water until soft (approx. 25 minutes).
- Drain and process into a creamy puree with hot milk according to the method of choice, season.
- First I mash until a pulp is made and then work in the butter with a large whisk.
- Drizzle with truffle oil and garnish with chopped parsley.
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