Parsnip-Potato-and-Roasted-Garlic Puree
Published December 4, 1993
- Total Time
- About 25 minutes
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Ingredients
4 large parsnips, peeled and cut into ½-inch thick rounds
2 large baking potatoes, peeled and cut into ½-inch cubes
10 large cloves roasted garlic, peeled
½ cup low-fat milk
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
67 grams carbs; 2 milligrams cholesterol; 295 calories; 1 gram fat; 10 grams fiber; 888 milligrams sodium; 8 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the parsnips in a large saucepan and cover with water. Place over medium-high heat and bring to a boil. Reduce heat and simmer for 5 minutes. Add the potatoes and cook until parsnips and potatoes are soft, about 15 minutes. Drain well and pass the vegetables through a ricer into a medium-size bowl.
- Step 2
Stir the roasted garlic and the milk into the puree until well combined. Add the salt and pepper to taste. Divide among 4 plates and serve immediately.
Private Notes