Truffled Parsnip Puree

recipe
A teaspoonful of truffle oil goes a long way in this smooth side dish. Parsnips render a pleasantly sweet taste. If you prefer less sweetness, use two pounds potatoes and two pounds parsnips.

Yield:

12 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 161
Caloriesfromfat 27 %
Fat 4.8 g
Satfat 2.6 g
Monofat 1.3 g
Polyfat 0.2 g
Protein 2.5 g
Carbohydrate 28.6 g
Fiber 3.1 g
Cholesterol 11 mg
Iron 0.9 mg
Sodium 261 mg
Calcium 80 mg

Ingredients

3 1/2 cups organic vegetable broth (such as Swanson Certified Organic)
3 cups 1% low-fat milk
4 pounds parsnips, peeled and cut into 2-inch pieces (about 12 cups)
1/4 cup butter
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, crushed
1 teaspoon white truffle oil

Preparation

Combine first 3 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 25 minutes or until tender. Remove parsnips from the pan using a slotted spoon, reserving 1 1/2 cups cooking liquid. Place parsnips in a food processor. With processor on, slowly add reserved 1 1/2 cups cooking liquid; process until smooth. Add butter, salt, pepper, and garlic; process until combined. Spoon mixture into a bowl; stir in oil.

Note:

Laura Zapalowski,

November 2007
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