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Parsnip Purée

Yield 8 servings (serving size: 3/4 cup)

Ingredients

  • 8 cups (1-inch-thick) sliced parsnip (about 4 pounds)
  • 1/2 cup evaporated skim milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (10 1/2-ounce) can low-salt chicken broth

Nutrition Information

  • calories 143
  • caloriesfromfat 5 %
  • fat 0.8 g
  • satfat 0.2 g
  • monofat 0.2 g
  • polyfat 0.1 g
  • protein 3.8 g
  • carbohydrate 32.4 g
  • fiber 4.2 g
  • cholesterol 1 mg
  • iron 1 mg
  • sodium 198 mg
  • calcium 107 mg

How to Make It

  1. Cook parsnip in boiling water in a large saucepan 20 minutes or until tender; drain.

  2. Combine milk, salt, pepper, and broth in a 2-cup glass measure. Place parsnip in a food processor; process until smooth, scraping sides of processor bowl occasionally. With processor on, slowly add milk mixture through food chute, processing until well-blended.

  3. Note: This dish can be made 3 days ahead and stored in the refrigerator. To reheat, place pureé in the microwave on MEDIUM for 5 minutes, stirring once halfway through.