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Prep Time
15 mins
Total Time
40 mins


1 lb
parsnips, peeled, chopped in chunks
500 g
1/4 lb
yellow-flesh potatoes, peeled, chopped in chunks
125 g
2 cloves
1/4 cup
10% half & half cream (or milk)
60 mL
1/2 tsp
2 mL
1 bunch
Swiss chard, stems separated from leaves and finely sliced,
leaves coarsely chopped
1 lb
fresh trout fillets (cook in 2 Seafood Steamer bags with Dill-Lemon Butter Pucks according to package directions)
500 g


Step 1

Add parsnips, potato and garlic cloves to medium saucepan of boiling salted water. Cook for 15 to 20 min. or until fork tender. Drain well. Transfer back to saucepan. Add cream and salt. Mash until smooth.

Step 2

Meanwhile, place Swiss chard stems and leaves in saucepan with approx.1 in. (2.5 cm) boiling water. Cover and steam until wilted, 1 to 2 min.

Step 3

Divide puree onto 4 plates. Top with steamed Swiss chard and cooked trout. Drizzle any remaining butter from steamer bags over top.


Add pinch of ground nutmeg to puree. Substitute 10% half & half cream with 35% whipping cream for added richness. For a smoother puree, process in food processor.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
15 g
Saturated Fat:
6 g
26 g
6 g
5 g
85 mg
26 g
420 mg
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