Truffled Parsnip Puree

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

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Nutritional Information

Amount per serving
  • Calories: 161
  • Calories from fat: 27%
  • Fat: 4.8g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.5g
  • Carbohydrate: 28.6g
  • Fiber: 3.1g
  • Cholesterol: 11mg
  • Iron: 0.9mg
  • Sodium: 261mg
  • Calcium: 80mg

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

  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.
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