- Double Bonus
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 degrees F for 35-45 minutes.
- 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
Place the 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, 20-25 minutes.
Drain and transfer to a food processor. Add the butter, lemon juice, salt and pepper. Process until completely smooth. Scrape into a serving bowl and serve hot. (To keep the 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 Publisher. All rights reserved.
nutrition information per serving
112 calories; 2g total fat; 1g total saturated fat; 4mg cholesterol; 85mg sodium; 24g carbohydrates; 5g fiber; 2g 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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