- ¼ # peeled parsnips cut into 1 inch cubes
- ¼ # peeled sun chokes cut into 1 inch cubes
- ¼ # peeled yellow finn potatoes cut into 1 inch cubes
- 4 oz. butter
- 3 cups heavy cream
- 1 tablespoon apple cider vinegar
- salt and pepper
The parsnips, sunchokes, and potatoes all cook at different rates so you have to cook them separately.
Cook the parsnip, sun choke, and potatoes in salted water. The water should be pleasantly salty not unbearable. You want it to be as salty as the ocean. Cook them gently. Don’t let them boil. Cook them until they are tender. Pass them through a food mill. Combine parsnip, sunchokes, and potatoes. Warm the cream and butter. Pour the cream-butter into mashed mixture. Stir the cream in. Pass the mixture through a fine sieve. Add the vinegar and pepper. Warm and serve.