Sweet Potato-Parsnip Puree

Recipe Ingredients

3		Good sized sweet potatoes
		Equal bulk in parsnips
1 teaspoon	5ml	Cumin

Recipe Instructions

Peel sweet potatoes and parsnips, cut into chunks, and cook in water until soft. A pressure cooker speeds this up. Drain, puree in food processor.

Mix the puree and cumin and put in a casserole dish. Allow to sit for 15 minutes for cumin flavor to develop, mix again, serve.

Source:
Jane Butel with Gordon McMeen

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