ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Truffled Parsnip Puree

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

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

Nutrition 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

How to Make It

  1. 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.