- 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.
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