Apple, Parsnip & Potato Puree

September/October 1996

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Sweet apples and earthy parsnips add depth to potato puree.

Apple, Parsnip & Potato Puree

Makes: 4 servings, 3/4 cup each

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Total Time:


  • 2 sweet fragrant apples, such as McIntosh, peeled, cored and sliced
  • 2 parsnips, peeled and thinly sliced
  • 1 1/2 pounds potatoes, peeled and cut into chunks (about 4 potatoes)
  • 2 large cloves garlic, peeled and cut in half
  • 1 teaspoon salt
  • 1/3 cup reduced-fat sour cream
  • Freshly ground white pepper, to taste


  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.


Per serving: 245 calories; 3 g fat (2 g sat, 1 g mono); 8 mg cholesterol; 53 g carbohydrates; 5 g protein; 7 g fiber; 598 mg sodium; 1091 mg potassium.

Nutrition Bonus: Vitamin C (75% daily value), Potassium (31% dv).

Carbohydrate Servings: 3

Exchanges: 2 starch, 1/2 fruit, 2 1/2 vegetable, 1/2 fat

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