Apple, Parsnip & Potato Puree

Apple, Parsnip & Potato Puree

0 Reviews
From: EatingWell Magazine, September/October 1996

Sweet apples and earthy parsnips add depth to potato puree.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 sweet fragrant apples, such as McIntosh, peeled, cored and sliced
  • 2 parsnips, peeled and thinly sliced
  • 1½ pounds potatoes, peeled and cut into chunks (about 4 potatoes)
  • 2 large cloves garlic, peeled and cut in half
  • 1 teaspoon salt
  • ⅓ cup reduced-fat sour cream
  • Freshly ground white pepper, to taste


  • Active

  • Ready In

  1. Combine apples, parsnips, potatoes and garlic in a large saucepan. Pour in cold water to cover, add salt and bring to a boil. Partially cover the pan and simmer over medium-low heat until the vegetables are very tender, 10 to 15 minutes. Drain the potatoes and mash with a potato masher until smooth. Stir in sour cream. Season with salt and pepper.

Nutrition information

  • Per serving: 247 calories; 3 g fat(2 g sat); 7 g fiber; 54 g carbohydrates; 5 g protein; 48 mcg folate; 8 mg cholesterol; 13 g sugars; 115 IU vitamin A; 45 mg vitamin C; 79 mg calcium; 2 mg iron; 608 mg sodium; 1,097 mg potassium
  • Nutrition Bonus: Vitamin C (75% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, ½ fruit, 2½ vegetable, ½ fat

Reviews 0