Parsnip Purée

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 143
  • Calories from fat: 5%
  • Fat: 0.8g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.8g
  • Carbohydrate: 32.4g
  • Fiber: 4.2g
  • Cholesterol: 1mg
  • Iron: 1mg
  • Sodium: 198mg
  • Calcium: 107mg


  • 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


  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.
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