Parsnip Potato Puree
| Yield: | 1 Servings |
| Categories: |
| 1 | lb | Parsnips, peeled and quartered crosswise |
| 1 | lg | Russet potato, (about 6 ounces) peeled and quartered |
| Salt and freshly ground black pepper to taste | ||
| 2 | oz | Unsalted room temperature butter, (1/2 stick) chopped |
| 1 | tb | Minced flatleaf parsley |
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