Passover Potato, Parsnip and Herb-oil Puree
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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.
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