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Level
very easy
Prep Time
10 min
Total Time
30 min
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

Directions

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:
Calories:
170
Fat:
3
Saturated Fat:
2
Monounsaturated Fats:
Trans:
Trans:
Carbs:
30
Fibre:
5
Sugar:
0
Sugar Alcohols:
Cholesterol:
10 mg
Protein:
4
Iron:
Sodium:
220 mg
Potassium:
0
Calcium:
Omega 3:
Omega 6:
Vitamin A:
Vitamin C: