Ingredients
- 2 lb parsnips, peeled and cut into 1-inch pieces
- 2 lb russet (baking) potatoes, peeled and cut into 2-inch pieces
- 1 tablespoon plus 1/2 teaspoon salt
- 1 cup heavy cream
- 1/2 stick (1/4 cup) unsalted butter
- 1/4 teaspoon black pepper
Description
The Exclusive Online Home Of Gourmet, The Magazine Of Good Living. Recipes, Popular Columns, Features Archive, Forums, And Subscriptions.
Gourmet Magazine
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter