This silky, comforting purée is delectable alongside pan-seared fish. Try it with roast chicken as another option for a lightened up take on the French bistro staple.
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 Servings
- 2 ½ lbs parsnips, peeled, cubed (~7 cups)
- ¾ cup low fat milk
- 1 TB unsalted butter
- 1 tsp kosher salt
- 1 tsp finely minced garlic
- 1 ½ tsp minced fresh sage
Cover parsnips with salted water in a large sauce pan. Bring to a boil and simmer until fork-tender (approximately 15 minutes). Drain well and purée in blender or food processor with remaining ingredients.
For a slightly different riff on this dish, try puréeing the parsnips with ¾ cup milk, 1 tsp kosher salt, 1 1/2 tsp minced sage, ¼ tsp cinnamon, and a pinch of cayenne pepper. Pairs beautifully with a Thanksgiving turkey!