Rating: 1.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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.

Laura Zapalowski
Recipe by Cooking Light November 2007

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

161 calories; calories from fat 27%; fat 4.8g; saturated fat 2.6g; mono fat 1.3g; poly fat 0.2g; protein 2.5g; carbohydrates 28.6g; fiber 3.1g; cholesterol 11mg; iron 0.9mg; sodium 261mg; calcium 80mg.
Advertisement