- 500 mL (2 cups) Sweet Potatoes
- 1 Parsnip
- 250 mL (1 cup) Cream
- 15 mL (1 tbsp) Pink Peppercorns
- 15 mL (1 tbsp) chopped fresh mint Mint
- Peel sweet potatoes and parsnip, and cut into cubes.
- In a saucepan of boiling salted water, cook until soft. In blender, puree until smooth. Cool.
- Whip cream and fold in puree, peppercorns and mint.
- To serve, spoon over folded omelettes topped with Classic Oka cheese.
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