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Creamy Parsnips & Pears

http://www.eatingwell.com/recipes/creamy_parsnips_pears.html

From EatingWell:  Fall 2004

For a delightful change from mashed potatoes, try this velvety puree made with earthy parsnips and sweet autumn pears. This recipe freezes well and can be easily doubled. Thin leftovers with broth and enrich with sour cream for a delicious soup.

8 servings, 1/2 cup each | Active Time: 20 minutes | Total Time: 50 minutes

Ingredients

Preparation

  1. Place parsnips, pear and garlic in a large saucepan and cover with lightly salted water. Bring to a boil. Reduce heat to medium-low, cover and simmer until the parsnips are tender and can be easily pierced with a knife, 20 to 25 minutes.
  2. Drain and transfer to a food processor. Add butter, lemon juice, salt and pepper. Process until completely smooth. Scrape into a serving bowl and serve hot. (To keep puree hot for up to 1 hour, cover with parchment or wax paper and set the bowl in a pan of barely simmering water.)

Nutrition

Per serving : 112 Calories; 2 g Fat; 1 g Sat; 1 g Mono; 4 mg Cholesterol; 24 g Carbohydrates; 2 g Protein; 5 g Fiber; 85 mg Sodium; 470 mg Potassium

1 Carbohydrate Serving

Exchanges: Exchanges: 1 starch, 1/2 fat

Tips & Notes