Passover Potato, Parsnip and Herb-oil Puree

By brenie_shydee

Ingredients

• 1/2 c extra-virgin olive oil
• 3 whole black peppercorns
• 1 dried bay leaf
• 1 large rosemary sprig
• 1 piece (1 inch) cinnamon stick
• 2 lbs yukon gold potatoes and parsnips, both peeled
• and cut into 1" pieces
• 1/2 tsp coarse salt
• pinch freshly grated nutmeg

Details

Servings 6

Preparation

Step 1

Bring 1/2c extra-virgin olive oil, 3 whole black peppercorns, 1 dried bay leaf, 1 large rosemary spring, and 1 piece cinnamon stick to a gentle simmer in a saucepan over low heat.

Remove from heat, and let stand, covered, until cool. Strain.

Meanwhile, cook 2 lbs yukon gold potatoes and parsnips, both peeled and cut into 1" pieces, in a large pot of salted boiling water until tender, 20-25 minutes.

Drain, then immediately mash with infused oil, 1/2 tsp coarse salt, and a pinch of freshly grated nutmeg.