Passover Potato, Parsnip and Herb-oil Puree

Passover Potato, Parsnip and Herb-oil Puree

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    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

  • ½

    tsp coarse salt

  • pinch freshly grated nutmeg

Directions

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.


Nutrition

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