Potato, Parsnip, and Herb-Oil Puree

By amt2mf

Ingredients

• 1/2 cup extra-virgin olive oil
• 3 whole black peppercorns
• 1 dried bay leaf
• 1 large rosemary sprig
• 1 piece (1 inch) cinnamon stick
• 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 2 pounds parsnips, peeled and cut into 1-inch pieces
• 1/2 teaspoon coarse salt
• Pinch of freshly grated nutmeg

Details

Servings 6

Preparation

Step 1

Bring olive oil, peppercorns, bay leaf, rosemary, and cinnamon stick to a gentle simmer in a saucepan over low heat. Remove from heat, and let stand, covered, until cool. Strain. Meanwhile, cook potatoes and parsnips in a large pot of salted boiling water until tender, 20 to 25 minutes. Drain, then immediately mash with infused oil, salt, and nutmeg