Pureed Parsnips
Instructions:
When pureed, parsnips may look like mashed potatoes, but that’s where the similarity ends. They are one of the sweetest of all the root vegetables. 21â„2 pounds parsnips, peeled and cut into 1-inch pieces 1 cup milk, warmed 4 tablespoons butter or margarine, softened 1 teaspoon salt 2 tablespoons chopped fresh parsley (optional)
Makes 8 accompaniment servings. Prep: 15 minutes Cook: 15 minutes
- In 4-quart saucepan, combine parsnips and enough water to cover; heat to boiling over high heat. Reduce heat; cover and simmer until tender, about 15 minutes. Drain.
- In food processor with knife blade attached, combine parsnips, warm milk, butter, and salt and puree until smooth. Serve hot, sprinkled with parsley, if desired.