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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