Parsnip Purée

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

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.

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.

Note:

April 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note