Parsnip Mash with Olive Tapenade
Bring 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add parsnips, cover and steam until tender, adding more water as needed, 25 to 30 minutes. Drain.Advertisement
Transfer the parsnips to a food processor. Add butter, milk, tapenade and salt. Puree until smooth, about 1 minute. Serve hot.
To make ahead: Refrigerate for up to 2 days. Reheat in a covered baking dish at 350 degrees F for about 25 minutes.
2 fat, 1 starch