MAIN ARTICLE:
Show-Stopping Thanksgiving Day Meal
Sweet Potato and Parsnip Purée
2 large sweet potatoes, peeled and cut into 1/2-inch pieces (about 3 cups)
4 medium parsnips, peeled and cut into 1/4-inch slices (about 2 cups)
1/4 cup chicken broth, heated
2 tablespoons butter
2 tablespoons packed brown sugar
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives
Additional fresh chives for garnish
Place potatoes and parsnips in 4-quart saucepan. Add water to cover. Bring to boil over medium-high heat. Reduce heat to low. Cover and cook for 10 minutes, or until vegetables are tender. Drain well in colander.
Place vegetables, broth and butter into food processor. Cover and process until mixture is smooth. Add brown sugar, pepper and chopped chives. Cover and process until mixture is just combined.
Place in serving bowl and garnish with additional chives.
