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Creamy Parsnips & Pears

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  50 Minutes
  8 servings, 1/2 cup each
For a delightful change from mashed potatoes, try this velvety puree made with earthy parsnips and sweet autumn pears. This recipe freezes well and can be easily doubled. Thin leftovers with broth and enrich with sour cream for a delicious soup.

Make Ahead Tip: Refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a covered casserole at 350°F for 35 to 45 minutes.
RECIPE INGREDIENTS
2 pounds  parsnips, peeled and cut into 2-inch pieces
1   large pear (Bartlett or Anjou), peeled, cored and halved
4 cloves  garlic, peeled
1 tablespoon  butter
2 teaspoons  lemon juice juice
1/4 teaspoon  salt, or to taste
Freshly ground pepper to taste
Creamy Parsnips & Pears Recipe at Cooking.com
DIRECTIONS
Place parsnips, pear and garlic in a large saucepan and cover with lightly salted water. Bring to a boil. Reduce heat to medium-low, cover and simmer until the parsnips are tender and can be easily pierced with a knife, 20 to 25 minutes.


Drain and transfer to a food processor. Add butter, lemon juice, salt and pepper. Process until completely smooth. Scrape into a serving bowl and serve hot. (To keep puree hot for up to 1 hour, cover with parchment or wax paper and set the bowl in a pan of barely simmering water).


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   8 servings, 1/2 cup each
Calories: 112
Fat. Total: 2g
Protein: 2g
Carbohydrates, Total: 24g
Fat, Saturated: 1g
Fiber: 5g
Cholesterol: 4mg
Sodium: 85mg
% Cal. from Fat: 16%
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