- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 8
Ingredients
- 3/4 lb
- baking potatoes, peeled and chopped
- 375 g
- 3 lb
- parsnips, peeled, halved and cut into thick slices
- 1.5 kg
- 1 1/2 cups
- buttermilk
- 375 mL
- 1/3 cup
- cream cheese
- 75 mL
- 3/4 tsp
- each salt and pepper
- 4 mL
- 3 tbsp
- chopped fresh thyme
- 45 mL
- 1/3 cup
- chopped fresh chives, plus more for garnish
- 75 mL
Method
- Step 1
- Bring potatoes and parsnips to boil in a large pot of salted water. Cover and cook until tender, 20 min. Drain.
- Step 2
- Transfer vegetables to a food processor, blender or a pot if using a hand-held blender. Process with buttermilk, cream cheese, salt, pepper, thyme and chives until smooth and creamy. Transfer to serving bowl. Garnish with additional fresh chopped chives, if desired.
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Nutritional Facts Per Serving
- Nutrition Description:
- 1/8 of the recipe
- Calories:
- 170
- Fat:
- 3 g
- Saturated Fat:
- 2 g
- Carbs:
- 30 g
- Fibre:
- 5 g
- Cholesterol:
- 10 mg
- Protein:
- 4 g
- Sodium:
- 220 mg
