Apple, Parsnip & Potato Puree

  • Active Time 30m
  • Total Time 45m

4 servings, 3/4 cup each

Sweet apples and earthy parsnips add depth to potato puree.


  • 2 sweet fragrant apples, such as McIntosh, peeled, cored and sliced
  • 2 parsnips, peeled and thinly sliced
  • 1 1/2 pounds potatoes, peeled and cut into chunks (about 4 potatoes)
  • 2 large cloves garlic, peeled and cut in half
  • 1 teaspoon salt
  • 1/3 cup reduced-fat sour cream
  • Freshly ground white pepper to taste


Combine apples, parsnips, potatoes and garlic in a large saucepan. Pour in cold water to cover, add salt and bring to a boil. Partially cover the pan and simmer over medium-low heat until the vegetables are very tender, 10 to 15 minutes. Drain the potatoes and mash with a potato masher until smooth. Stir in sour cream. Season with salt and pepper.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9610

nutrition information per serving

245 calories; 3g total fat; 2g total saturated fat; 8mg cholesterol; 598mg sodium; 53g carbohydrates; 7g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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