Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light April 1998

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Recipe Summary

Yield:
8 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

143 calories; calories from fat 5%; fat 0.8g; saturated fat 0.2g; mono fat 0.2g; poly fat 0.1g; protein 3.8g; carbohydrates 32.4g; fiber 4.2g; cholesterol 1mg; iron 1mg; sodium 198mg; calcium 107mg.
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