- 3 Tbsp margarine or oil -
- 1 1/4 cups finely chopped onion -
- 1 1/2 lb (680 g) parsnips, peeled, cut into 1/2 - to 3/4 -inch cubes -
- 3 lb (1 kilo) russet potatoes, peeled, cut into 1/2 - to 3/4 -inch cubes -
- 1 lb (1/2 kilo) turnips, peeled, cut into 1/2-to 3/4-inch cubes -
- 2 garlic cloves, chopped -
- 2 cups chicken soup -
- 2 Tbsp mayonnaise -
- salt and pepper to taste -
Heat oil or margarine in a large pot over medium flame. Add onion; sauté until soft, about 5 minutes. Meanwhile, peel and cut into 1/2 - to 3/4 -inch cubes the parsnips, potatoes, and turnips. Add them to the onions; stir for 5 minutes. Add garlic; stir for 1 minute. Add soup. Bring to boil. Cover and reduce flame to medium-low. Simmer until vegetables are tender, about 15–20 minutes.
Using slotted spoon, transfer vegetables to a large bowl. Reserve soup in a small bowl until cool. Add mayonnaise to vegetables. Using a potato masher, mash vegetables to a smooth puree. Skim 2 tablespoons of fat from the top of soup and add to vegetables; discard remaining broth. Season with salt and pepper.
Serve with fried onions, if desired.
Recipes by Chavi Feldman and Faigy Grossman.
Photography by Dan Engongoro.
This recipe originally appeared in Mishpacha Magazine.